Capellini with Edamame and Vegetables

[Guest guest]

Capellini with Edamame and Vegetables

 

 

Ingredients

 

 

- - Olive oil cooking spray

12 - oz. capellini, spaghettini or other thin pasta

 

1 - shallot, minced

2 cloves garlic, minced

1 - 2 boxes of frozen broccoli

4 - oz. shiitake mushrooms, stemmed, caps sliced

1/2 cup cup cooked shelled edamame (frozen green

baby soybeans) or baby lima beans

1/2 cup cup sliced canned artichoke hearts (packed

in water, not oil)

1 can (14 oz.) recipe-ready tomatoes

- - Sea salt and coarsely ground black pepper, to

taste

 

 

Preparation - Estimated cooking time: under 30 minutes

-

1 Put a large saucepan of water on to boil. Cook pasta

until al dente, about 7 minutes.

2 Meanwhile, lightly coat a large nonstick skillet

with cooking spray and heat over medium heat. Cook

shallots until soft, about 3 minutes.

3 Add shiitakes and cook until lightly browned, about

3 minutes.

4 Add garlic, stir and cook for 30 seconds.

5 Add broccoli and cook for 5 minutes.

6 Stir in edamame, artichokes and tomatoes. Season

with salt and pepper. Heat through.

7 Drain pasta and transfer to a large shallow dish.

Pour vegetables over top.

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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