|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|
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.
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.|