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:
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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:
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