Mung Bean Fettuccini with Roasted Edamame

by Joanne on August 3, 2010

The last two nights I’ve been in bed by 8:15 pm.  Last night was tough because I had to miss a show I enjoy “Lie To Me”

Lie to me

Can’t stand the main character. He drives me nuts but I think that’s why I enjoy the show. Love to hate??????

Back to going to bed early…can’t say my workout was any more energetic due to the extra sleep.  I had that great interval run yesterday and today, I managed to get a good leg workout before heading out with Shane.  It was 73 degrees, not as cool as I wanted but ok as long as I took lots of water for both of us.  Have to start making that dog carry his own water   Total miles today:  9.15. I’m planning on the long run tomorrow or Thursday and hope that today’s run doesn’t mess it up for me like I suspect happened last week.  If I go Thursday, tomorrows run will be very short.

The Mung Bean Business….

I just knew there would be at least one person at our table of 5 who would turn their nose up at mung bean pasta.  The meal consisted of marinated Mediterranean chicken breasts for meat eaters.  Left over potato salad for NON-MUNG BEAN eaters.  A quickie salsa of avocado and tomato (see recipe below).  Finally, Mung Bean Fettuchini with Oven Roasted edamame, brussel sprouts and mushrooms. *Two alternate spellings for “Fettuccini?..see Mung bean bag below…I’ll roll with it.

First, the salsa..

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Mix all together:  1 avocado, chopped + 3 Roma tomatoes, chopped + 1/4 of a large Vidalia onion, chopped + 1/4 cup lime juice + 1 tsp dried cilantro (fresh would be SO much better and use 1/4 cup if you DO have fresh) + 1/2 tsp salt + 1/2 tsp pepper.   Chill until ready to serve. It does need chilling time, at least 30 minutes because the flavors need to marry.

Who DID’NT like the Mung Beans?  TED!!!!         My mother didn’t try it. She saw the chicken and the potato salad and didn’t want to touch anything else.  My dad enjoyed it. Teddy was ….”it’s okay”.  As for me, I liked it but did have to cover it with 50% Reduced Fat Shredded Cheese.  Very specific on that cheese aren’t I. 

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What’s this pasta made of?  Organic Green Mung Bean and water.  2 ingredients.

Nutrition:  7.5 oz serves 4.  1 serving has 187 calories and 22.3 from fat.  17.5 g Carbs and protein is 20 grams.  It packs a HUGE amount of iron at 9.75 % RDA.

Learn more about the nutrition of Mung Beans at EXAMINER.

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  • 1 7.5 oz package Organic Mung Bean Fettuchini pasta – bring water to a boil and cook pasta 5-7 minutes. Immediately rinse with cold water.
  • 1 tsp toasted sesame oil
  • 1 TBS Low Sodium Soy Sauce
  • 1 cup Vegetable broth
  • 1 lb vegetables to roast of your choice * I used brussel sprouts boiled with edamame for 5 minutes, cut in half then roasted with edamame

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  • 1/2 bag, or 8 oz edamame – shelled  – boil for 5 minutes.
  • 1 jar mushrooms or use 1 pint fresh,sliced
  • 1/2 cup or more of 50% Reduced Fat Shredded White cheese

Cook pasta as indicated above. 

Mix together the oil, soy sauce, veg. broth and set aside.

Cook the edamame as indicated above then drain and pat dry.

Preheat oven to 400 F and place 2 TBS olive oil on the bottom of a flat baking pan * large enough to spread the veg and edamame.

Turn the edamame and whatever other vegetables (brussels in this case)  and mushrooms onto the pan and roast for 30 minutes. Don’t add salt or pepper because it is in the sauce. Simply roast NAKED.

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When the vegetables and edamame are cooked turn into a bowl and mix with the mung bean pasta. Pour over the sauce and top with cheese. ENJOY the goodness.

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I really enjoyed the oven roasted brussel sprouts in this dish!

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What is your favorite pasta that ISN’T made from semolina / durum wheat?

Joanne

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