Salt3/4 cup whole-wheat penne
1/4 cup frozen edamame
1/4 small broccoli florets
1/4 cup snow peas
1/4 cup diced cucumber
1/4 cup diced red bell pepper
1/4 cup chopped radish
1/4 cup shredded carrots
2 scallions, sliced
1/4 cup Peanut sauce
1/4 cup frozen edamame
1/4 small broccoli florets
1/4 cup snow peas
1/4 cup diced cucumber
1/4 cup diced red bell pepper
1/4 cup chopped radish
1/4 cup shredded carrots
2 scallions, sliced
1/4 cup Peanut sauce
Bring a pot of salted water to a boil. Cook pasta until al dente, 10 minutes, adding edamame for last 3 minutes and broccoli and snow peas for last minute. Drain; run under cold water. Transfer to a large bowl, shaking off excess water. Add remaining vegetables. Toss with sauce.
Zaijian,
Mrs Potts.
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