Friday, March 2, 2012

Meal Ideas for Lent - Asian Vegetable Pasta

Asian Vegetable Pasta

This dish is basically my homemade version of  Vegetable Lo Mein.  This recipe allows for creativity when it comes to the vegetables and seasonings used.  So, it's not really exact.  But it's hard to mess up, so don't be afraid to mix things up!

The vegetables I typically use for this dish are:

Broccoli florets (fresh or frozen)
Cauliflower florets (fresh or frozen)
Onions (sliced)
Carrots (shredded)
Cabbage (shredded)
Mushrooms (sliced)

 For seasonings - soy sauce (low sodium), garlic powder, ground ginger, red pepper flakes, freshly ground black pepper and sometimes I'll add in a little toasted sesame oil.

In a pan, saute onions, carrots, cabbage and mushrooms in olive oil over medium heat.  When onions become translucent, add broccoli and cauliflower florets.  Add seasonings to the vegetables, reduce heat and cover.  Cook until vegetables have reached desired tenderness.  While vegetables are cooking, prepare whole wheat spaghetti according to package directions.  Once pasta is done, drain and combine with vegetables in a large serving bowl.  Add additional soy sauce or other seasonings if needed.  Gently stir vegetables and pasta together.

Mary Ellen 

P.S. The ingredients can be bought here with these coupons for Kmart.