After a day of travel, errand running and a full house cleaning all I wanted was to have a home cooked meal and an evening of relaxing. We picked up our fruit, veggies, and yogurt for the week but we didn’t have a ton of dinner items in the fridge. I started rummaging in the freezer and pantry and came up with Tomato and Edamame Curried Pasta.
Ingredients
1lb Tri-Color Rotini
1 28oz can Whole Tomatoes
1 package frozen, de-shelled edamame
1/2 cup Trader Joe’s Thai Red Curry Sauce
2 large handfuls of Baby Arugula
Pinch Red Pepper Flakes
Salt/Pepper
Parmesan
Directions
Cook pasta according to directions.
Preheat large skillet and add drained tomatoes and mash with a fork, cook for 2-3 minutes. Add edamame, red pepper flakes, and curry sauce and cook until thoroughly heated, another 2-3 minutes. Add drained pasta to vegetables and sauce.
Place arugula in bowl and top with pasta, vegetables and sauce. Grate just a tiny bit of parmesan on top.
We served this was a side of roasted mini potatoes, a good Monday evening after a weekend of travel kind of dinner.
Tomorrow it is back to the grind, but it is only a 4 day week. It is hard to believe it is the end of summer a week from today. Sigh. This summer went insanely fast!
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