For this week’s Meatless Monday, I made Thai Edamame Pasta (from FitSugar). It’s a cold pasta salad so it’s best made the night before.
- 1 lb. whole wheat penne pasta
- 2 C frozen shelled edamame
- juice from one lime
- 3/4 C chunky salsa
- 1/2 C crunchy peanut butter
- 2 T honey
- 2 T soy sauce
- 1 T ground ginger
- 1 bell pepper, cut into strips
- 1 C pea pods, chopped
Boil pasta and edamame together, drain and allow to cool. In a saucepan bring lime juice, salsa, peanut butter, honey, soy sauce, and ginger to a boil and allow to cool. Mix sauce, pasta, and vegetables together. Refrigerate overnight. The recipe makes 8 servings so I have lunch for the week!