1 bunch/bag fresh spinach
8 oz shelled edamame
1/2 red onion, chopped
3 tbsp shredded fresh basil
1 lb bow tie pasta, cooked
1/2 cup shaved parmesan
1 avocado, sliced
basalmic vinegar - to taste (I use about 2 tbsp)
extra virgin olive oil - to taste (I use about 1.5 tbsp)
Combine ingredients in a bowl and serve immediately. Leftovers may be refrigerated. As an entree, serves 4.
Recipe by Raven Albertson
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