UDON WITH SPINACH MISO PESTO - Internat Vegan

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UDON WITH SPINACH MISO PESTO - Internat Vegan

Recipe By :Nava Atlas @ vegkitchen.com

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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3/4 pound fresh spinach -- washed and stemmed

1/2 cup firmly packed fresh basil

1/4 cup walnuts

2 tablespoons olive oil

2 tablespoons miso -- or more or less to taste

2 tablespoons chopped fresh parsley

8 ounces udon noodles

1 tablespoon olive oil

2 doves garlic -- crushed or minced

1 green bell pepper or Italian frying pepper -- seeded and

minced

1 can imported plum tomatoes with liquid -- (14 ounce) chopped

1/4 cup sliced black olives

Freshly ground pepper to taste

 

Steam the spinach just until it is wilted. Squeeze out as much moisture as

possible, then place the spinach in the container of a food processor along with

the rest of the pesto ingredients: basil, walnuts, miso, and parsley. Process

until the mixture is a coarse puree.

 

Cook the udon noodles until al dente. Drain and transfer to a serving container.

Toss with the pesto and cover.

 

Heat the olive oil in a medium-sized skillet. Add the garlic and frying pepper

and sauté over low heat until the garlic is golden. Add the tomatoes, olives,

and black pepper and simmer over low heat for 5 minutes. Stir this mixture into

the noodles and serve at once, or let cool and serve at room temperature.

 

Serves: 4 to 6

 

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Per Serving (excluding unknown items): 184 Calories; 16g Fat (74.6% calories

from fat); 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 454mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3

Fat.

 

NOTES : Miso adds a rich, hearty flavor to this pesto, making a bold substitute

for Parmesan cheese.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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