Asian-Style Capellini with Ginger and Vegetables
Recipe type: Worknight Dinner, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 8 ounces whole wheat capellini
  • 2 teaspoons sesame oil
  • 4 cups broccoli florets
  • 1 red pepper, chopped
  • 1 yellow onion, chopped
  • 2 tablespoons ginger, grated or minced
  • 2 teaspoons garlic, minced
  • 2 tablespoons hoisin sauce
  • ¼ cup rice wine or rice wine vinegar
  • 2 cups edamame, frozen shelled
  • 2 scallions, sliced
  • Sesame seeds, optional garnish
  • Cilantro, optional garnish
  1. Prepare capellini according to package directions. Heat a large wok over medium-high heat and add sesame oil. Add broccoli, red pepper and onion and cook until vegetables are soft and translucent.
  2. Add ginger and garlic and cook until fragrant. Add hoisin sauce and rice wine or vinegar. Let liquids evaporate, and then add edamame. Toss with capellini and garnish with scallions and sesame seeds. Serve hot or at room temperature -- leftovers are great cold, too.
Recipe by In Good Taste at