Last night's dinner was born out of a desire to use up some left-over edamame and red wine. I would have much rather put the red wine in a glass and drink it, but I am still nursing the baby, so I'll wait for that. Someone brought the wine to a dinner party and it was not finished. So, I sauteed some red onion, mushrooms and zucchini in a little oil, added a can of diced tomatoes and about a cup each of edamame and wine, and reduced it while the pasta was cooking. Other than chopping the onion and zucchini, this can be made with one hand. That's what I look for these days:)
1 comment:
I never thought about putting edamame on pasta, but that's a great idea!!!
Keep up the awesome posts :) even after I get back, I hope you'll still post every so often.
Post a Comment