Pasta with Ricotta and Edamame

Pasta with Ricotta and EdamameRecipe
Edamame and two types of cheese provide the protein in the meatless pasta main dish.
6 Servings

Cost per Serving:



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1 15-oz. container ricotta
1/2 cup grated Parmesan
Salt and pepper
1 pound fusilli or other short pasta
2 cups frozen shelled edamame
1/3 cup finely chopped fresh mint


Prep: 10 Minutes
Cook: 12 Minutes

Stir together ricotta, Parmesan and salt in a large bowl.

Bring a large pot of salted water to boil. Cook pasta until just al dente, 11 to 12 minutes (or as package label directs). Add edamame to pot for final 1 minute of pasta cooking time. Reserve 1 cup cooking water and drain pasta and edamame. Add pasta to bowl with cheese mixture along with 1/2 cup cooking water and stir. If mixture is too dry, add more water, 1 Tbsp. at a time, until creamy. Stir in mint, season with salt and pepper and serve immediately.

Created date

July 2008

Nutritional Information

Calories 351
Fat 15 g
Satfat 2 g
Protein 25 g
Carbohydrate 31 g
Fiber 5 g
Cholesterol 38 mg
Sodium 588 mg