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Spaghetti with edamame and peppers

updated

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Ingredients for 6 servings:

  • 650 g spaghetti or other pasta of your choice
  • 3 bell peppers
  • 15 m.-large tomato(s)
  • 500 g frozen edamame
  • 4 tbsp olive oil
  • n. B. Thyme
  • 100 g Parmesan
  • 200 g cooking cream
  • e.g. chili flakes
  • e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

can be cooked well for many, vegetarian

Cook the pasta according to the package instructions. Cut the bell peppers and tomatoes into bite-sized pieces and briefly boil the edamame in salted water. Sauté the bell peppers in olive oil and season with thyme. Add the tomatoes and edamame. After about 5 minutes, add the spaghetti and mix well. Sauté the Parmesan cheese for a few minutes, then stir in the cooking cream. Season with thyme, chili, salt, and pepper to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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