Rasta Pasta

  • 4 yellow squash, spiral-sliced and boiled for 2 minutes
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 red bell pepper, cut into strips
  • 2 garlic cloves, minced
  • 1 cup shelled cooked edamame
  • 2 cups broccoli flowerets, blanched
  • 1/4 cup minced fresh basil
  • 2 teaspoons minced fresh oregano
  • Salt and pepper to taste
  • Parmesan cheese for topping


In a large skillet, heat the oil over medium heat and sauté the onion, bell pepper, and garlic until tender.
Add the edamame and broccoli, and cook for 1 more minute.
In a large bowl, toss together the cooked spiral-sliced squash, vegetable mixture, basil, oregano, salt, and pepper.
Serve topped with Parmesan cheese.

Serves 4.

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