We are back after a full week at the family cottage! and our garden…. well its looking like Jurassic Park! no joke… The arugula has blossomed up to my thighs, the kale leaves are as long as my arms and the tomato plants…. oh boy we won’t even go there! All I know is I’ll be eating them for breakfast/lunch & dinner for the next month!!
Before I begin I just want to point out that those artichokes were NOT grown in our garden, and thank goodness they weren’t because artichokes for breakfast…. hmmmm… not ideally my cup of tea! So after picking a large amount of basil, zucchini, cherry tomatoes, and black kale I decided tonight would be “Noodle Night”! After a crazy hard-core workout this morning I needed some extra carbs and protein but really had no energy to make up something too complex. Thats when this meal idea came to mind and within 30minutes she appeared 🙂
Using a few tablespoons of this AH-MAZING Organic Extra Virgin Garlic Flavored Olive-Oil and Artichoke Antipasto I picked up last week at Trader Joe’s, the “zing” in this noodle dish was extra yum, however they are both not necessary to have as obviously Trader Joe’s is an American company and the last thing I would want to do is tell you lovely Canadian’s to travel to the states for this recipe to work out! Any Olive Olive will do of course however, if I can make any suggestions it would be the OLIV brand https://shop.olivtr.com/products/garlic which can be purchased here in Niagara! The artichoke antipasto can be totally left out as I only used a few tablespoons however if you have a favourite kind you like to use please do!
So adding those two lovely finds along with some white wine, my fresh veggies, a few capers, and sprinkle of salt & pepper this dish was made in no time!
I should add that I am constantly trying out different kinds of noodles and I have been especially drawn to these Organic Edamame & Mung Bean Noodles I picked up from Bulk Barn here in St.Catharines. Mung Bean have some crazy health benefits FYI. They are especially recommended for Diabetics as they can safely eat Green Mung Beans. The low glycemic index, fiber and protein help to regulate blood sugar in there diet. Mung Beans also contain skin anti-aging properties that stimulate the production of hyaluronic acid, collagen, and elastin, all essential to younger healthier skin. I did cook up the entire package for this recipe as I knew my husband easily eats for 2 and either way I knew these leftovers would not go to waste! (when do they?…never ever!)
Veggie garden or no veggie garden, summer-time is the BEST time to cook up the freshest most delicious in season noodle dishes. There are local farmers markets selling fresh vegetables daily so go out and grab a few and whip up this healthy, flavorful noodle dish in under 30minutes today!
(dairy-free) 
(gluten-free) 
(vegan)
Nutritional information calculated without parmesan cheese
