Ingredients
1 large onion
2 tsp. fresh ginger
8 oz. whole-grain spaghetti
10 oz. frozen chopped broccoli
1 1/2 c. frozen shelled edamame
2 c. shredded carrots
10 oz. baby spinach
2 tbsp. toasted sesame oil
1/4 c. lower-sodium soy sauce
2 tbsp. balsamic vinegar
4 large eggs
Instructions
Thinly slice 1 large onion. Peel and grate 2 teaspoons fresh ginger. Set aside.
Cook 8 ounces whole-grain spaghetti in large pot of boiling water as label directs. Just before draining add 10 ounces frozen chopped broccoli, 1 1/2 cups frozen shelled edamame, 2 cups carrots, and 10 ounces baby spinach. Drain well; set aside.
In the same pot, heat 2 tablespoons toasted sesame oil on medium-high. Add the sliced onion and cook for 5 minutes.
Add the grated peeled fresh ginger, 1/4 cup lower-sodium soy sauce, and 2 tablespoons balsamic vinegar. Cook 1 minute.
In a small bowl, beat 4 large eggs. Add eggs to pot and cook for 2 minutes without stirring.
Add noodle mixture to the pot and cook, tossing, for 2 minutes or until heated through.