Fettuccine with Edamame, Mint, and Pecorino

Fettuccine with Edamame, Mint, and PecorinoRecipe
Photo: Brian Woodcock; Styling: Cindy Barr
This light, beautiful pasta is a perfect spring dish. Pecorino Romano cheese contributes a salty bite to the sauce. If you can't find it, you can always swap in Parmesan, which may cost a bit more but should still be within the budget. Serve with a simple green salad.


Serves 4 (serving size: 1 3/4 cups)
Total time: 27 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 27 Minutes
Total: 27 Minutes

Nutritional Information

Calories 443
Fat 15.7 g
Satfat 4.5 g
Monofat 5.7 g
Polyfat 0.9 g
Protein 18 g
Carbohydrate 59.3 g
Fiber 7.5 g
Cholesterol 15 mg
Iron 3.9 mg
Sodium 329 mg
Calcium 151 mg


8 ounces uncooked fettuccine
2 tablespoons extra-virgin olive oil
2 medium onions, halved vertically and thinly sliced
5 garlic cloves, thinly sliced
2 cups frozen shelled edamame (green soybeans)
1 cup frozen peas
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
6 tablespoons grated fresh pecorino Romano cheese
3 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated. Add pasta, rind, juice, and butter; stir until butter melts. Remove pan from heat; stir in pecorino Romano cheese, mint, salt, and pepper. Stir in reserved 2/3 cup cooking liquid. Serve immediately.


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