Asian veggie pasta is one of those rare dishes that I consider to have “the trifecta effecta” going for it. And just what do I mean by the trifecta effecta? Allow me to explain. It covers the three big aspirations for any fare you put together.
1. It’s quick; because no one wants to spend all afternoon in the kitchen if they don’t have to.
2. It’s healthy; lots of veggies and not a lot of fat. I can almost see my bottom line smiling as I say it.
3. It’s delicious. Who doesn’t like the flavors of ginger and soy sauce together?
Bonus: That’s right, there’s a bonus 4th aspiration; versatility. Don’t have cauliflower in your fridge? No problem. Add mushrooms instead. Or get real daring and add in some zucchini. The sky’s the limit.
Bonus Bonus: The dish that just keeps getting better. Serve it as is for a fabulous make ahead side or drop in a little meat or tofu for a main course that is sure to please even the pickiest eater.
Whenever I can put a mouthwatering dish together that takes 30 minutes or less and still allows me to have dessert without the guilt, I’ve done good. And seriously, with all the amazing desserts mingling around on this blog, we could surely use a healthy go-to choice now and again. Am I right or am I right?
This afternoon I leave for a bloggers workshop with Wilton just outside of Chicago. I can’t wait to get there and I’m even more excited to get back and share the experience with all of you! There will be educational classes on how to decorate cakes, friendly competitions among fellow bloggers, tours of the facility, and best of all, shopping under the Wilton tent for any and all goodies we could possibly want… er, I mean need. I’ll be posting my experience up first thing next week so be sure to drop by and see what went down.
Now on to the quick, healthy, delicious, versatile, side dish…no main course….no side dish.
Cook up six ounces of dry pasta and set it to the side. Now pull out your wok and heat a little sesame oil. Corral your veggie selection and dump it into the wok.
Alex and I stopped at the farmers market earlier in the morning and picked up those beautiful sugar snap peas and carrots. In fact, they were the main inspiration for this dish.
Once your veggies are crisp tender, swirl in a handful of slivered almonds and remove them from the heat.
Concoct a quick sauce using accoutrements such as ginger, soy, lime juice, and cilantro.
Drop it over the top of your pasta along with the veggies and mix it together.
In case this dish wasn’t versatile enough already, you can serve it hot or cold. Maybe I should just call it a pentafecta.
Asian Veggie Pasta
Total Time: 30 min
Ingredients:
6 Oz. Rotini Pasta, Cooked
1 1/2 Tbsp Sesame Oil
1/2 Cauliflower Head, Chopped
1 Bunch Small Carrots (or 3 Full Sized Carrots, Chopped)
2 Cups Sugar Snap Peas
2 Stalks Celery, Chopped
2 Green Onions, Chopped
1 2" Piece of Ginger, Peeled and diced
1/2 Cup Slivered Almonds
1/4 Cup Soy Sauce
1 tsp Oyster Sauce
1/2 Lime, Juiced
1/2 tsp Ginger Powder
1 Tbsp Rice Vinegar
2 Tbsp Fresh Cilantro, Chopped
Chow Mein Noodles for an optional Garnish
Directions:
Heat up the sesame oil in a wok on medium high heat.
Add in the chopped vegetables and the ginger. Cook for 4-5 minutes until just crisp tender.
Mix in the slivered almonds. Remove from heat.
In a separate bowl combine the soy sauce, oyster sauce, lime juice, ginger powder, rice vinegar, and cilantro.
Add the sauce and the veggies into the pasta and mix well.
Serve warm or chilled with chow mein noodles sprinkled over the top.
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[…] found a couple of new recipes that I would like to try in the next couple of weeks. One is for an Asian Veggie Pasta from Mommie Cooks and the other is for a Roasted Honey, Lime, Garlic, Mustard Chicken from A Southern Fairytale. […]
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[…] found a couple of new recipes that I would like to try in the next couple of weeks. One is for an Asian Veggie Pasta from Mommie Cooks and the other is for a Roasted Honey, Lime, Garlic, Mustard Chicken from A Southern Fairytale. […]
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Trifecta Effecta is right! That looks awesome. Love the hot/cold versatility. I’m a sucker for anything asian inspired. I’m going to make a big batch to keep on hand this weekend while I’m stuck in the house for the week after Brady’s tonsil surgery.
I love it!!! Sounds like the perfect salad for this summer. I can’t wait to try these combination of flavors. have fun in the Wilton workshop 🙂
Looks Yummy! Have fun at the workshop : )
Lovely recipe Julie; our kind of meal. Love that you can serve this warm or cold; perfect for a summer delight.
Rita
I have lots of those ingredients in the house right now! I know what I’m having for dinner 🙂
This dish looks so yummy. I’ve had Asian veggie pasta at a local resturant but it looks nothing compared to yours. Great photography Julie, hope you have a great week ahead.
A fantastic bowl of pasta, so healthy with all the veggies and I love the addition of almonds here.
Julie, this is definitely something my family would love. I think we would like it chilled as well. 🙂
I’m a full-on supporter of healthy meals that take less than 30 minutes. I just can’t slave over the stove in this 90-degree weather we’re having . . . Thanks for the great (and flexible) idea.
Julie, great recipe, like the idea of lots of veggies and the sauce sounds delicious…light and so tasty.
Hope you are having a great week 🙂
love the updated look-i’ve got to do something soon!! have fun in the windy city, anne
I love stir fry veggies of any sort and combination and your pasta version looks fabulous.
Enjoy your blogger workshop – looking forward to hearing all about it.
🙂 Mandy
i think i am in love with this dish already! sounds so good, thank you for sharing this.
Oh I do, I do! I love ginger and soy sauce together! Oh I’m jealous of your Wilton trip! I took the Wilton cake decorating classes and absolutely loved them! I may take them again. I hope you enjoy your time and I can’t wait to read about your adventure when you get back!
Love it… the trifecta effecta 😉 I love nice crunchy vegetables & pasta, nothing like Asian influenced meals like this one.
This looks fantastic. Bookmarked!
ooo! I love Asian style pasta! I’ll have to try this one!
Looks so perfect for summer!
That honestly looks so good I want a bowl right now. RIGHT NOW!!
Gorgeous pics too btw 🙂
I agree with your four reasons for making this dish. This sounds really tempting right now and I think I will have to make this sometime this weekend.
Delicious! For some reason, Asian pasta salad always seems like the perfect summer meal. Everything is always so crisp and light. Thank you for sharing such an inspired Asian dish. I hope you are having a beautiful weekend. Love from Austin!
I agree with your Trifecta Effecta, actually the four reasons. This salad is the perfect meal on a week night when short of time.
Thanks for sharing Julie, hope you’ll have a wonderful day
fun fusion dish I am sure come August I will have less time he he
How refreshing and full of life this salad has! Love that caramel coffee bread. You know your bakes very well, Julie!
Excellent, found this recipe whilst looking for healthy options. I Will be trying this out this week. Excellent photographs too. thank you