Ingredients:
One box of your favorite spaghetti
1 head of Bok Choy - sliced
5 cloves of garlic - chopped
1 bunch of scallions - chopped
1 grilled Jalapeño - sliced with seeds
Handful of baby carrots - sliced
2 stalks of celery - chopped
1 onion - sliced
1 - 29 oz can of chick peas - drained
Dash of Sesame seeds
Olive oil for drizzling
Marinade:
1 tablespoon of sesame oil
½ tsp. garlic chili paste
1 squeeze of ketchup
2 tsp. Teriyaki sauce
3 tsp. soy sauce
1 tsp. orange marmalade
1 tsp. corn starch
¼ cup chicken broth
Heat a griddle and grill the Jalapeño on all sides until slightly charred - remove end and slice and add to the veggies.
Heat a large frying pan with a few drizzles of olive oil and add all the veggies. Sauté the veggies until the onions start to become transparent. DO NOT over cook the veggies!
When the veggies are done add the chick peas and a dash or two of sesame seeds and toss then remove the pan from the heat.
Cook the spaghetti as directed.
Combine the ingredients for the marinade and toss with the veggies over a low heat for a minute or two.
Drain the spaghetti and toss with the veggies.
This is so easy, delicious and a great way to get your veggies in!
Enjoy with Love,
Catherine
Tiffany says
Sounds fantastic!
Magic of Spice says
This is such a perfectly fresh a delightful pasta dish...
great flavors 🙂
Hope you have a wonderful weekend
Melissa says
I will have to try this, it looks delicious.
Sandra says
I love how you made it..sounds so delicious and beautiful! I had pasta yesterday and I could eat it today again!:))) Nicely done!
Sofie says
been doing this kind of recipe for years now and my family loves it.