We are getting ready to do a big health fair tomorrow and Tuesday, so today has been full of getting things ready. Dinner needed to be quick and easy.
I had purchased some whole wheat and artichoke pasta noodles from my food co-op and decided to make something around them.
1/2 pound whole wheat/artichoke pasta noodles
2 Tablespoons sesame oil
2 Tablespoons low-sodium tamari
1 small onion, sliced
1 small red pepper, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1/4 pound snow peas, remove strings
8 chantarelle mushrooms, sliced
8 baby bella mushrooms, sliced
1 cup bean sprouts
Pinch of salt
Little black pepper
Pinch of red pepper flakes
Sprinkle of black sesame seeds
Put 6 cups water in a large saucepan, bring to a boil, add pasta noodles and cook to al dente. Remove from heat and let set while you are finishing stir fry.
While spaghetti is cooking, place sesame oil into large skillet and let it come to heat. Add onions, red pepper, both types of mushrooms, zucchini, yellow squash and snow peas. Let cook for about 5 minutes stirring around occassionally. Add salt, black pepper and red pepper flakes. Let cook about another 2 minutes. Add tamari and bean sprouts, and let cook an additional 2 minutes.
Drain pasta noodles and add to skillet. Combine vegetables and pasta noodles.
Serve with black sesame seeds sprinkled over top. (We like our veggies pretty crunchy, so if you like yours more done, just let them cook a little longer).
Serves 4
Delicious doesn’t mean you have to spend the whole day over the stove. This whole meal took me about 20 minutes including chopping! We didn’t have to give up flavor for quick and easy!
Happy, Healthy Eating
Jackie V.
Very Good, VERY GOOD!