4 years ago5,000+ Views
INGREDIENTS: RAINBOW PASTA INGREDIENTS: 12 ounces whole-wheat pasta 1 Tbsp. peanut oil (or olive oil) 1 red bell pepper, cored and julienned (thinly sliced) 1 yellow bell pepper, cored and julienned 1 large carrot, peeled and julienned 1 cup shredded red cabbage 1 cup shelled edamame topping: thinly-sliced scallions (green onions), toasted sesame seeds and chopped peanuts PEANUT SAUCE INGREDIENTS: Get it here! DIRECTIONS: HOW TO MAKE THE RAINBOW PASTA: Cook pasta al dente in salted pasta water according to package instructions. Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and edamame, and saute for 5 minutes, stirring occasionally. Once the pasta is cooked, drain it, but reserve 1/4 cup pasta water on the side. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine. If the sauce is too thick, add a tablespoon or two of the pasta water until the sauce reaches your desired consistency. Serve immediately, topped with scallions, sesame seeds and peanuts if desired. HOW TO MAKE THE PEANUT SAUCE: Find out here!
Cabbage keeps for weeks in the veg crisper
@getfitwithamy, and this looks delicious!
@kinna, will your market let you buy a half of a cabbage? I know some supermarkets will do that.
@Spudsomma That's neat! Hm not that I know of but I'll have to check now. Thanks for the tip! *fingers crossing*
Yum!! Unfortunately, shredding cabbage is no easy feat for me and I rarely use all of it in my day to day cooking. Any tips on cutting, usage, and/or storage?