Who doesn’t love pasta in all shapes and sizes?  I am big fan of repurposing yesterday’s pasta, too.  Pasta is one of those foods that I always wind up making too much of because the portion looks deceivingly small before it’s cooked.  I know that using leftover pasta is not anything original as I see my culinary colleagues doing it, too.
Thrilled to celebrate the 5th Birthday of RecipeRedux with the theme: Celebrate a Reduxer!  Today, I am celebrating RDN-blogger, Judy Barbe, author of Your 6-Week Guide to LiveBest, Simple Solutions to Fresh Food & Well-Being and creator of the blog, LiveBest.  In her Peanut Sesame Noodles, Judy fabulously and eloquently repurposes leftover linguine into an Asian-inspired dish.
I made spaghetti last night with shredded chicken breast; so I had quite a bit leftover to use for another culinary endeavor.   What’s great about leftover pasta is that you can serve it warm or cold.  It can be refrigerated and then brought to life with a light dressing or sauce and chopped veggies, grilled chicken, fish, nuts and/or seeds – and you’re all set for another deliciously balanced (and satisfying) meal.
Since there is edamame already in the pasta, I wanted to stick with an Asian flair.  Judy’s recipe was a perfect springboard as she uses an Asian flair, too – with sesame oil, ginger and peanut sauce.  In mine, I adjusted it a bit and use sesame oil, Sriracha (hot chili pepper sauce), and sesame seeds.  The flavors are a bit less complex.  I didn’t have fresh ginger on hand or I would have used a hint of that, too.  The eggs add high quality protein, vitamin A, plus anti-oxidants, lutein and zeaxanthin (great for your eye health!) and a dash of color, too!

 Spicy Sesame Spaghetti with Egg and Edamame 

Asian-pasta-.jpgServes 3 (1 cup each)
3 cups cooked spaghetti (preferably whole grain)
1 cup edamame
2 large eggs, scrambled
2 Tablespoons sesame oil
1 Tablespoon Sriracha (hot chili pepper sauce)
1 Tablespoon sesame seeds
Remove leftover pasta and edamame from the refrigerator (which had been cooked and combined the night before).   Put into a medium-sized bowl.
Crack and scramble eggs in a shallow skillet until fluffy.  Add to pasta bowl and gently toss.
In a small bowl combine oil and Sriracha.  Whisk together.  Drizzle over pasta, egg and edamame.  Sprinkle with sesame seeds and serve.  (Feel free to serve this warm or cold.)
Enjoy eating simply,
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