Рецепт Asian noodles with asparagus and spinach
Spaghetti, asparagus and spinach
Courage and perseverance have a magical talisman, before which difficulties disappear and obstacles vanich into air. ~John Quincy Adams
Any kind of complicated cooking during the week, especially during the summer, is too much for us. As you can tell from all our recipes, we are big fans of one pot meals. This recipe takes advantage of seasonal vegetables, and all it requires is boiling. It's easy, approximates Asian noodles, and is superfast. What's not to like?
Asian Pasta with Seasonal Vegetables
Serves 3
- 1/2 lb asparagus (or brocolli or snap peas or whatever is available)
- 1 lb spinach (or arugula or whatever is available)
- 3 tablespoons flaxseeds
- 3/4 bag whole wheat spaghetti (we are partial to the Whole Foods brand)
- 3 tablespoons soy sauce or Bragg Liquid Aminos
- 3 shakes sesame oil
- 1/4 teaspoon Sriracha Hot Chili Rooster sauce (or anything else like Tabasco to taste)
Semi-fill a large pot with water and put over high to boil.
Trim the asparagus ends by holding the stalk in the middle with one hand and the end with the other. Break off the stem end and discard or save for vegetable juice. Cut asparagus into 3-4 inch pieces.
Wash the spinach and chop into bite size pieces. Place into a large strainer where you are going to drain the pasta.
Boil pasta when water is ready.
When the pasta is half-done (or there are 5-6 minutes left), add the asparagus.
When the pasta is finished, drain pasta and asparagus over the spinach to wilt. Put everything back in the pot.
Add flax seed, soy sauce and sesame oil.
Mix it all up and enjoy!
What I ate: vegetable juice, cereal + milk + strawberries, 1 slice bread + cheddar cheese, 1 cafe au lait, pistachios, quinoa, steamed tofu + broccoli + shitaake mushrooms, 6 squares dark chocolate, fried calamari, pasta + leeks + cheese, charred asparagus + egg, 1 coffee, 60 oz. water
Exercise: 45 min lifting