Thursday, August 20, 2015
14oz of asperagus or broccoli (chopped small bite size)
3.5 oz garden peas (baby)
2.5 oz edamame (I often use more)
1 LB linguini
olive oil (if desired)
1/4 to 1/3 cup finely chopped onion
zest of one lemon
1 cup coconut milk (lite or regular)
2 tab basil (fresh)
2 tab mint (fresh) or you can sprinkle the dried kind to taste
16 cherry tomatoes cut in 1/2 or in 1/4
sliced olives (if desired)
Cook asparagus or broccoli and edamame just until done . Set aside.
In a skillet add a bit of olive oil or pam and cook onion with lemon zest for 2 minutes without browning. Add frozen baby peas and add coconut milk, with some sea salt, and a dash or so of paprika. Bring to a simmer and shut off. Add the pasta to the pan and add the rest of the veggies and sprinkle with the basil and mint. Drizzle with lemon juice and add oil if desired. Add olives if desired and sprinkle with Italian seasoning.