Coloured peppers are an amazing source of plant pigments. These phytochemicals occur naturally only in plants. So what's behind the yellow and orange pigments? Beta-cryptoxanthin, beta-carotene, and alpha-carotene are all orange-friendly carotenoids and can be converted in the body to vitamin A, a nutrient integral for vision and immune function, as well as skin and bone health. These foods are commonly considered the eyesight foods.
Yield: 4-6 servings
Ingredients:
1. Bring a large pot of water to a boil.
2. Sautee onion, olive oil, and minced garlic in a large skillet for about 5 minutes on medium heat. Add in chopped vegetables (except for the tomato) and edamame. Sauté for another 10 minutes. Reduce heat as needed.
3. Meanwhile, add the pasta to the boiling water and cook for 9-11 minutes, being careful not to overcook. Pour into colander and rinse very well with cold water to stop the cooking process. Set aside.
4. In a food processor, make the basil cream sauce by processing the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and red pepper flakes until smooth (or just about).
5. Just before the vegetables are done cooking, add the chopped tomatoes, and cook for another 5 minutes until tender.
6. Add drained pasta to the vegetables in the skillet. Mix. Now, pour on the basil cream sauce and stir until combined. Season with salt, pepper, and red pepper flakes, to taste. Garnish with basil leaves. Serve warm or cold. Makes 4-6 servings.
From Oh She Glows: http://ohsheglows.com/2011/05/30/vegetable-and-edamame-pasta-with-basil-cream-sauce/#ixzz2kxBb0Hm1
Ingredients:
- Approx 300 grams (about 5 cups uncooked) Rotini or Penne pasta (I used Kamut rotini)
- 1-2 tsp extra virgin olive oil
- 1 cup chopped sweet onion
- 3 garlic cloves
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small zucchini, chopped
- 2 tomatoes, roughly chopped
- 1 cup frozen edamame (or bean of choice)
- Basil sauce: 1 cup packed fresh basil, 1 small avocado (or half large), 1/4 cup fresh lemon juice, 2 tbsp water, 2 tbsp olive oil, 1 tsp kosher salt, black pepper & red pepper flakes (to taste)
- Kosher salt, pepper, red pepper flakes, to taste (I used lots of red pepper flakes so it had a nice kick to it)
1. Bring a large pot of water to a boil.
2. Sautee onion, olive oil, and minced garlic in a large skillet for about 5 minutes on medium heat. Add in chopped vegetables (except for the tomato) and edamame. Sauté for another 10 minutes. Reduce heat as needed.
3. Meanwhile, add the pasta to the boiling water and cook for 9-11 minutes, being careful not to overcook. Pour into colander and rinse very well with cold water to stop the cooking process. Set aside.
4. In a food processor, make the basil cream sauce by processing the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and red pepper flakes until smooth (or just about).
5. Just before the vegetables are done cooking, add the chopped tomatoes, and cook for another 5 minutes until tender.
6. Add drained pasta to the vegetables in the skillet. Mix. Now, pour on the basil cream sauce and stir until combined. Season with salt, pepper, and red pepper flakes, to taste. Garnish with basil leaves. Serve warm or cold. Makes 4-6 servings.
From Oh She Glows: http://ohsheglows.com/2011/05/30/vegetable-and-edamame-pasta-with-basil-cream-sauce/#ixzz2kxBb0Hm1
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