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
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
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.