Here’s a super fresh dish that keeps getting better in the fridge. It’s great to pull from for packed lunches or simply just to have around for a few days. It uses one of my favorite pantry ingredients, which are these edamame noodles. They bring an amount of protein equivalent to a 4 oz portion of chicken with a notable share of iron and potassium. You’ll get your fiber and your noodle fix without a crash later on. The pesto wallops you with flavor, healthy fat, and micronutrients. You’ll be set on vitamins A + K, folate, and manganese. Vitamin C doesn’t look shabby either, so paired with the macronutrients you’re looking at a powerful player in your lunch box.
10 oz Explore Cuisine Edamame Spaghetti
2 TBSP butter or butter substitute (I use Smart Balance) + 1 TBSP olive oil
4 oz white wine
small onion, diced
4 oz mushrooms, diced
1 oz fresh basil
1.5 oz baby spinach
3 cloves garlic
1 oz almonds
2 TBSP olive oil
juice of a whole lemon
salt, to taste
black pepper, to taste
In salted water, prepare the edamame spaghetti. It cooks very quickly so get that done and set it aside to drain off in a strainer. In a food processor or blender, add the basil, spinach, garlic, almonds, olive oil, lemon juice, salt, and pepper. Blitz it until smooth and then set aside. In a large skillet, heat the butter until it melts into the olive oil, then saute the onion until it’s soft and fragrant. Add the mushrooms to begin softening them for a few minutes. Salt and pepper the vegetables and deglaze with the white wine. Once it bubbles, lower the heat and allow the wine to reduce and cook off the alcohol. Next, add the drained noodles and thoroughly combine. Once it heats through, add the pesto and do the same. The goal is to cook off some of the raw flavors without losing the freshness of the basil. Serves 5-6.
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