Happy Foody

This recipe has been a “once a weeker” for a year now. We looooove it. It’s from a Vegetarian Times magazine (they have great recipes!). It’s so versatile…and can be used on any type of noodle. I prefer soba (buckwheat) noodles. I like their texture and they are healthy. You can play with this a bit…I usually just throw it all together without measuring. It’s yum. You can also add steamed shelled edamame, avocado, cubed tofu, broccoli, snow pea pods…whatever your heart desires. The leftovers are delicious cold.

1/4 c. olive oil
Grated zest and juice of one lime (or 2 T of lime juice)
1-2 garlic cloves, depending on your taste
3/4 t. salt or to taste
8 ounces soba noodles (find these in the Asian section), or use any whole wheat noodles
1/2 c. chopped cilantro
Black pepper to taste
1/4 c parmesan – optional