I bought some tricolor linguine from World Market last week; although, I have not mastered the art of the noodles keeping their color. This is a meal we eat almost every week. I love the mix of tofu and edamames. I usually use whole wheat linguine for this recipe, but the tricolor was a good change.
2 cups shelled edamame
8 ounces whole wheat linguine (or tricolor linguine)
2 cups chopped firm tofu
1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
8 cups coarsely chopped arugula
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
Cook the edamame in boiling salted water until they are crisp-tender, 3 minutes. Remove them to a bowl with a slotted spoon. Add the pasta to the same water, and cook according to package directions. Drain it in a colander, drizzle with 1/2 teaspoon of the oil, and set it aside.
In a large, nonstick skillet, heat the remaining oil over medium-high heat. Add the garlic and cook 15 seconds. Add tofu and cook for 2-3 minutes. Mix in the arugula, coating it with the oil, and cook until wilted, 2 minutes. Mix in the edamame and remove the pan from the heat. Add the drained pasta, stirring until it is warmed through, and season to taste with salt and pepper. Divide the pasta and vegetables among 4 shallow pasta bowls or dinner plates, and top with equal amounts of the cheese. Serve hot or at room temperature.
Filed under: Vegetarian |