Edamame are a favorite of mine and I will eat them any way i can, in the shell, shelled, hot or cold. I love to add them to my salads or straight from the bag after warming them in the microwave. Spinach is another green that I love to use in recipes like quiche or even creamed spinach alone is so tasty. I have started adding it to my juicing regimen, once I have juiced all my fruits and vegetables, I put it into a ninja with a bunch of fresh spinach leaves and blend it till smooth, this way I get extra nutritional value from it.
Zucchini is one vegetable I love to grow in the summertime, so that I can grow it extra large and stuff it with taco meat and other ingredients and bake it in the oven. This is really delicious and a favorite of my families. This recipe includes all three of my favorite green vegetables packed with powerful nutrients for our bodies and make for a delicious dish when combined with pasta and cheese.
Penne Pasta with Spinach and Fried Zucchini
- 1/2 cup oil
- 3 medium zucchini, slice into 1/4 in pieces
- 2 Tablespoons rice vinegar (any flavor)
- 1 Cup edamame
- 2 Cups spinach leaves, shredded
- Fresh parsley leaves (as light or heavy as you like)
- 1/4 Cup olive oil
- 8 ounces penne pasta (I like using spiral for a change)
- Capers (use as much as you like, be careful of saltiness)
- 8 ounces buffalo mozzarella, tear into chunks
- Salt & pepper
- Bring a pot of water to boil, once boiling, turn it down and keep it simmering until you’re ready to cook the pasta.
- In a saucepan, heat the oil, fry zucchini slices in batches until golden brown on both sides, transfer onto paper towels to drain.
- Put the zucchini slices into a bowl, pour the vinegar and gently mix them making sure they get completely coated, set this aside.
- Rinse your edamame and set aside to dry on paper towels.
- Using your food processor, combine half of the spinach, all of the parsley and the olive oil together, season it with salt & pepper and process until it is smooth.
- Now turn up the pot of simmering water and add your pasta, cooking it until aldente; drain and rinse the pasta under cold water and return it to the pot.
- Add the zucchini slices and the juice, it has created over the pasta.
- Add the dried edamame , basil sauce, capers and mozzarella. Stir this gently to mix tasting it as you do and adding more salt and pepper as desired.
- Before you serve up your dish, add the remaining basil and give a light toss.
- For those of you who are keeping to a whole grain diet, you can substitute a whole wheat pasta or even a pasta that is made from vegetables. I enjoy both of these substitutions and don’t miss the traditional pastas we are used to in recipes.
1. I shop at Costco and Sams Club where they offer bulk sized packages of edamame at a very low price. They offer two types, one being “in shell” while the other is already shelled . If you purchase the in shell edamames you will have to put a lot more effort by shelling them to get the amount necessary for this recipe. Buying the already shelled version makes it much easier not only to use in recipes, but to snack on at any give time that you crave them.
2. These edamame come in convenient packages that you just pop into the microwave for about two minutes and they go from frozen to ready to eat. I enjoy adding these to my dinner salad, they make it a bit more hardy and I love the texture and flavor they add.
From my kitchen to yours … That’s what’s cooking!