Asian-Style Pasta Primavera

With so many great vegetables in our garden and at the farmer’s market right now, I decided to mix up the traditional Italian-style pasta primavera recipe and give it a bit of an Asian kick.If you would like to make it gluten-free, try this with glass noodles or rice noodles – it will be just as delicious.

Asian-Style Pasta Primavera 1 (8 oz.) package angel hair pasta 1 cup low-sodium vegetable broth 4 Tablespoons low-sodium soy sauce 1 Tablespoon brown sugar 2 Tablespoons sesame oil 8 ounces shitake mushrooms, thinly sliced 1 red bell pepper, cored, seeded, and thinly sliced 1 orange bell pepper, cored, seeded, and thinly sliced 1 small onion, halved, and thinly sliced 3 cups shredded cabbage 2 cups coarsely chopped baby bok choy 3/4 cup edamame, thawed (if frozen) and shelled 3 Tablespoons minced garlic 5 green onions, thinly sliced Salt and pepper, to taste 1. Bring 6 cups water to a boil in a medium saucepan. When prepared, cook pasta, drain and set aside. Note: I cooked mine using a wire mesh strainer, just placing the pasta in it, submerging it under water, and allowing to sit in the water for about 4 minutes, or until the pasta was cooked. This prevents the pasta from becoming overcooked and doesn’t leave a mess as angel hair pasta can be a bit tricky (and sticky) to cook because it is so delicate. 2. Mix vegetable broth, soy sauce and brown sugar in a medium bowl and set to the side. 3. Heat a large skillet over medium-high heat. Add sesame oil to pan to coat, and cook bell peppers, mushrooms, and onion for about 4 to 5 minutes, or until crisp-tender. Add cabbage, bok choy, edamame, and garlic to pan, and cook for an additional 4 to 5 minutes, or until all vegetables are tender. 4. Add angel hair to pan, stirring to incorporate. Add soy sauce mixture and stir thoroughly, tossing to blend vegetables into pasta. Top with green onions and salt and pepper to taste.