1 pkg (340 g) | CATELLI® HEALTHY HARVEST® ANCIENT GRAINS SPAGHETTINI |
2 tbsp (30 mL) | vegetable oil |
2 tsp (10 mL) | each minced garlic and ginger |
1 lb (500 g) | baby bok choy, quartered |
2 cups (500 mL) | halved cherry tomatoes |
1 | yellow pepper, cut into matchsticks |
1/2 cup (125 mL) | no salt added vegetable broth |
2 tbsp (30 mL) | reduced-sodium soy sauce |
1 cup (250 mL) | shelled edamame |
2 tsp (10 mL) | sesame oil |
1/4 cup (60 mL) | each sliced green onion and chopped cilantro |
2 tbsp (30 mL) | toasted sesame seeds |
1 | Heat oil in a large skillet set over medium-high heat. Cook garlic and ginger for 2 minutes. Add bok choy, tomatoes and yellow pepper; cook for 4 minutes. Pour in broth and soy sauce. Cook for 1 minute or until bok choy is tender. |
2 | Meanwhile, cook spaghettini according to package directions; drain well. Stir into skillet with edamame and sesame oil. Sprinkle with green onion, cilantro and sesame seeds. |
Tips | Shelled edamame can be found in the freezer section. |
Add cooked beef, chicken or shrimp, if desired. |
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