Ingredients
- 0.17 tbsp Cane Vinegar
- 0.17 medium Carrots, raw
- 0.17 tbsp(s) Honey
- 0.17 tsp(s) Organic Soy Sauce
- 0.20 tablespoon Virgin Coconut Oil
- 0.20 tbsp Fresh Squeezed Lemon Juice
- 0.20 tbsp , Extra Virgin Olive Oil
- 0.50 cup banana blossom
- 0.83 ounces (56 grams), Organic Edamame Pasta
- 1 tsp(s) Butter - Unsalted
- 10 g Squid Ink
- 25 g 1 ear, Veggie - Corn on the Cob
- 4 beans (4" long), Beans, snap, green, raw
- 5 g Sharp Cheddar Cheese
- 5 g Mozzarella Cheese
- 50 g Belly
Instructions
- Begin by preparing your ingredients: snap the beans into 1-inch pieces, slice the banana blossom, dice the carrot, and shave the corn off the cob.
- In a large pan, melt butter and virgin coconut oil over medium heat.
- Add the diced carrot, beans, banana blossom, and shaved corn to the pan. Sauté for 10 minutes until the vegetables are tender.
- In a separate pot, cook the edamame pasta according to package instructions, usually taking about 8 minutes, then drain.
- Slice the belly into thin strips and sauté in a pan with extra virgin olive oil until crispy, about 5 minutes.
- Combine the cooked pasta, sautéed vegetables, and crispy belly in a large bowl. Drizzle with fresh squeezed lemon juice, organic soy sauce, honey, and cane vinegar. Toss well to combine.
- Top the pasta with finely grated sharp cheddar cheese, mozzarella cheese, and sprinkle squid ink over the dish for an enhanced flavor.
Nutrition Information
- Calories: 466
- Carbohydratecontent: 22
- Fibercontent: 7
- Sugarcontent: 6
- Sodiumcontent: 292
- Proteincontent: 22
- Fatcontent: 32
- Saturatedfatcontent: 11
- Monounsaturatedfatcontent: 3
- Polyunsaturatedfatcontent: 1
- Unsaturatedfatcontent: 4
- Transfatcontent: 0
