Vegetable Pasta with Capers

I whipped up this delicious new recipe for dinner! It has lots of protein (24 grams!) from the edamame pasta alongside sautéed onions, asparagus, cherry tomatoes, baby bell mushrooms, and capers.

What are capers, you may ask? Capers are the immature, unripened green flower bud of the caper bush. This plant is cultivated in Italy, Morocco, Spain, Australia and around Asia. We see them used often in Mediterranean cuisine. They are usually pickled. You’ll find that chicken piccata and pasta puttanesca recipes regularly include capers. They’re perfect as a garnish and to add acid to a NY-style bagel with Nova lox and cream cheese!

Dr. B puts capers on just about anything. I love the saltiness they bring to a dish and the way they enhance all the flavors. Give this dish a try—you will not be disappointed!

To Healthy Eating!

Melissa

PS: Be sure to check out my newly-published Power of 5 Test Kitchen Cookbook: Caregiver Edition! Here’s a bit about it: Full of recipes, helpful hints, and the tools you need to promote safe and meaningful engagement for those challenged with an illness. Your kitchen can be a place where fun and health flourish, no matter the challenges you face.

The Power of 5 Test Kitchen Cookbook: Full Edition will release in Fall 2021 with many more time-tested, healthy Power of 5 recipes. There’s even a section for healthy Power of 5 dog treats! Stay tuned.

PPS: Remember to follow me in the Power of 5 Test Kitchen and join in the happenings!

Vegetable Pasta with Capers

This savory dish is easy to prepare with pasta of your choice, sautéed vegetables, and capers!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 157 kcal

Ingredients
  

  • 8 oz. Edamame pasta Or pasta of your choice.
  • 6 oz. Asparagus spears Cleaned and cut into bite-sized pieces.
  • 1 medium Sweet onion Slice or diced
  • 6 oz. Mushrooms Sliced or diced
  • 3 Tbsp. Capers
  • 4 oz. Cherry tomatoes
  • 1 Tbsp. Olive oil
  • 1/2 cup Marinara sauce I love Rao's marinara sauce.
  • 2 Tbsp. Garlic Pre-minced; or three cloves, minced.
  • Grated parmesan cheese If desired—vegan or regular.

Instructions
 

  • Cut all veggies in preparation to sauté.
  • In a large fry pan, sauté veggies in olive oil and garlic. Start with onions and asparagus as they take longer to cook. Add mushrooms.
  • As the veggies sauté, prepare the pasta of your choice as directed on package. Do not start too soon. Be sure the veggies are nearly done.
  • Once veggies are sautéed, add capers, cherry tomatoes, and sauce to the pan. Stir to combine. Remove from heat.
  • Once sauce and veggies are combined, add the pasta to the pan and mix carefully.
  • Sprinkle with grated parmesan cheese if desired.

Notes

Melissa's Modifications:
This easy pasta and vegetable dish was so delicious. It can be made in larger portions to feed more than four dinner guests. Use it as a main dish or as a side along with grilled fish or tofu. Depending on your modifications, this recipe is vegan, vegetarian, pescatarian, and gluten-free!
Nutritional Values: 1 serving - 157 Calories; 8.1g Fat; 0 Cholesterol; 463.6mg Sodium; 14.2g Total Carbs; 3.4g Fiber - 3.3g Sugar; 7g Protein.