I may be master of my pit, but I go meatless quite often. This recipe can be served as a pasta meal as pictured here, or more broth could be added and this dish could a hearty veggie soup. I'm a huge fan of peas and edamame and this dish combines both, so this is my fusion of the two. Here's my twist, use whole wheat or gluten free orzo, for additional options, and use low fat, low sodium broth for another consideration. Last, really like it creamy, add cream cheese to the greenery mix. I'll be posting something I do with that. ENJOY!!!
1Prepare salted water for pasta, bring to boil, cook pasta to al dente, approximately 9 minutes.
2In a sauce pan, put a splash of olive oil, garlic cloves, onions, and chopped zucchini. Saute until onions are starting to change color. Add 1/2 of the peas and 1/2 of the edamame. Cook till everything is tender.
3Place pea mixture in food processor, rough chop. Back to the pot, add broth, and remainder of the peas. Continue to cook.
4Fine chop the basil, and rough chop the spinach. Add within the last 5 minutes of cooking. Also add 1/2 of the parmesan cheese, save the other half to top plates
5Place orzo on the bottom, top with Greenery mix and parmesan. Add more parm if you wish. Enjoy!!!