Fettuccine with Edamame, Mint, and Pecorino

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.

Yield: Serves 4 (serving size: 1 3/4 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 27 Minutes
Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 443
  • Fat: 15.7g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 18g
  • Carbohydrate: 59.3g
  • Fiber: 7.5g
  • Cholesterol: 15mg
  • Iron: 3.9mg
  • Sodium: 329mg
  • Calcium: 151mg

Ingredients

  • 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

Preparation

  1. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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