Organic Edamame Spaghetti with Garlic, Kale, Cherry Tomatoes & Roasted Pine nuts

Made with only 2 ingredients: green soybeans and water, Edamame spaghetti is great gluten free alternative to wheat noodles.

Edamame spaghetti is low in calories and carbohydrate, high in fiber. Because of the large amount of protein, Soybeans have historically been called “meat of the field” or “meat without bones.”
Rich in Vitamins A and C.
Great source of Calcium, Iron and fiber.
Kale is a great antioxidant detoxifying power food; loaded with fiber, Iron, Calcium, Vitamin A, C and K.

Ingredients

Edamame spaghetti, 4 kale leaves, a brunch of grape tomatoes, 4 garlic cloves, 4 spring onions, 2 tbsp olive oil, pine nuts, salt & pepper.

Directions

In a saucepan, boil water and add Edamame spaghetti. Cook for 4 to 5’ then drain and reserve.

Wash and pat dry the kale leaves. Cut around the stem then chop the leaves.
Peal and slice the garlic cloves.
Wash and slice the spring onions including the green part.
On low heat place the pine nuts on a skillet and stir frequently until they become golden then remove from the heat and place them in a cool plate to stop the cooking process.
In a deep saucepan or wok over medium heat, sauté the garlic, kale, spring onions and cherry tomatoes in olive oil until tender, mix in Edamame spaghetti and add salt & pepper.
Place the dish in a serving bowl and add toasted pine nuts on top.

Note: You can try this recipe using quinoa pasta, which is also high in protein and fiber or any other healthy pasta.

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