If you were to open my freezer at any moment, there are a few staples you’d find. Some weeks it varies, depending on my meal plans.
But the “usual” consists of a bag of frozen shrimp, organic frozen sweet potato “fries,” frozen green grapes, and frozen edamame.
I think I always have edamame on hand because I grew up with parents who loved sushi and always took us to sushi restaurants – and edamame with sea salt was always on the table.
I also worked at a Japanese restaurant all throughout high school and snacking on edamame was normal during work hours.
I’m not saying I eat edamame every day, but I always have it on hand in case I want to steam a handful as a snack or throw it in a salad, or here, in a pasta. It’s an easy source of protein! However, edamame comes from a harvested premature soy bean, and I do like to consume soy in moderation.
Anywho, this weekend was jam-packed and I didn’t really have a moment to myself, and I completely forgot I didn’t have a blog post ready for today (whoops!) So, I opened my freezer and spotted the edamame beans – bingo!
I also had some string beans that I picked up fresh from the farmer’s market and they were starting to brown and go bad, so I steamed those and tossed them with a simple sauce of garlic, olive oil, shallots and lemon zest.
Lemon zest is to me as Windex was to Toula’s father in My Big Fat Greek Wedding – I use it on everything! I grate it into pastas, salad dressings, seltzer and tea!
Adding lemon to foods allows you to maximize flavor and adds so many beneficial nutrients. Instead of salt, I always add lemon – it’s refreshing, tart and smells amazing.
Most mornings, when Lu leaves for work, I sit at my desk with hot water and lemon – it always does the trick and starts my day off right.
This recipe is simple, vegetarian and one of those last-minute meals that fills you up (on account of all the dietary fiber!) and satisfies your taste buds. The little bit of parmesan cheese melts nicely into the turnip noodles and creates that luscious, velvety consistency.
So tell me – what do you always keep in your freezer for easy, last-minute meals?
Nutritional Information & Recipe
- 1.25 pounds string beans, ends trimmed
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 small shallot, minced
- ¼ teaspoon red pepper flakes
- 2 turnips, peeled, Blade B
- salt and pepper, to taste
- ½ teaspoon fresh lemon zest
- ½ cup cooked edamame beans
- 1 tablespoon freshly grated parmesan cheese, to garnish
- Bring a medium pot filled halfway with water to a boil. Once boiling, add in the string beans and cook for about 5 minutes or until the beans are string-tender. Drain into a colander and set aside.
- Once water starts boiling, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, shallots and red pepper flakes and cook for 2 minutes or until shallots are translucent.
- Add in the turnip noodles and toss thoroughly to combine. Season with salt and pepper and cover, cooking for 5 minutes or until turnip noodles are al dente, uncovering occasionally to toss. Once cooked, add in the lemon zest, string beans and edamame and toss. Let cook for 2 minutes to let the edamame warm and flavors combine.
- Divide pasta into bowls, garnish with parmesan and serve.