Hoisin Penne Salad with Edamame, Shrimp and Mango

The key to cooking whole wheat pasta is not to overcook or the pasta becomes too soft.  This main course has all the nutrients you need in a meal.  The whole grains, shrimp and edamame as the protein and an outstanding hoisin dressing made with plain Greek yogurt.  This pasta salad can be served the next day since the pasta doesn’t absorb the dressing, so it won’t become dry.  Feel free to substitute the shrimp for any other protein such as chicken, beef or tofu.

RECIPE INSTRUCTIONS
1. Cook pasta until tender to the bite. Drain, rinse with cold water and place in serving bowl.

2. In large skillet sprayed with vegetable oil, add oil and onion and sauté on medium heat for 10 minutes, then add bell peppers and sauté for 5 minutes. Add edamame and sauté for 2 minutes. Let cool. Add mango and add mix to pasta.

3. In skillet sprayed with vegetable oil, cook shrimp until no longer pink. Add to pasta.

4. Sauce: In small bowl, combine hoisin, soy, vinegar, sesame oil, garlic, ginger, Sriracha and Greek yogurt until smooth. Add to pasta and serve garnished with sesame seeds and cilantro.

INGREDIENTS
8 oz penne whole wheat pasta (such as Catelli Healthy Harvest)
2 tsp vegetable oil
1 cup sliced onion
1 ½ cup sliced red bell pepper
1 cup edamame beans
¾ cup diced mango
8 large shrimp

Hoisin sauce
3 Tbsp hoisin sauce
2 Tbsp low sodium soy sauce
2 Tbsp rice vinegar
1 tsp sesame oil
1 tsp minced garlic
1/2 tsp minced ginger
3/4 tsp Sriracha (add to taste)
3 Tbsp plain Greek yogurt

Garnish
2 tsp toasted sesame seeds
¼ cup chopped cilantro

NOTES
Serves: 4

Nutritional Information per Serving
Calories 270
Protein 40g
Total Fat 7.4g
Saturated Fat 0.75g
Carbohydrates 40g
Cholesterol 80mg
Fibre 8.5g
Sodium 600mg

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