A spaghetti recipe in January? At a time when of year when people swear off carbs and head back to the gym? Yes, because this is a spaghetti recipe that fits into health goals.
The key ingredient is a box of edamame spaghetti by the brand Explore Cuisine. It’s made from organic soybeans. Just soybeans. That’s it. It is non-GMO certified, certified organic and certified gluten-free. Per serving it’s got a whopping 24 grams of protein and only 7 net grams of carbs. I also read that Explore Cuisine gives 2 percent of its proceeds to their Food to Thrive Foundation, which provides education, empowerment and advancement in farming programs to the company’s farmers and its workers. You can find Explore Cuisine products at area Stop & Shop and Whole Foods supermarkets, as well as at Chamomile Natural Foods in Danbury.
I simply tossed the spaghetti into a sauce made with toasted sesame oil, garlic, crushed red pepper flakes, fresh ginger, lime juice, rice wine vinegar and tamari. The recipe is incredibly easy and quick, perfect for a busy weeknight.
Sesame Ginger Edamame Spaghetti
- One 8-oz. box Explore Cuisine Edamame Spaghetti
- 1/4 cup toasted sesame oil
- 2 tablespoons organic tamari
- 1 garlic clove, minced
- 1 teaspoon fresh grated ginger
- 2 tablespoons rice wine vinegar
- Juice of 1 lime
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 teaspoon crushed red pepper flakes
- In a large pot of water, cook the edamame spaghetti according to the package instructions.
- While the spaghetti cooks, make the sauce. In a large sauté pan, heat the toasted sesame oil over medium-high heat.
- Add the minced garlic clove and freshly grated ginger. Sauté until the garlic is lightly golden and fragrant. Stir in the tamari, rice wine vinegar and lime juice.
- Drain the cooked spaghetti and add to the sauce. Mix around gently to coat with the sauce.
- Season with the crushed red pepper flakes, white and black sesame seeds. Toss again.
- Remove from heat and serve immediately.