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Pasta with Ricotta and Edamame

Prep time 10 mins
Cook time 12 mins
Yield 6 Servings
Edamame and two types of cheese provide the protein in the meatless pasta main dish.


  • 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

Nutrition Information

  • calories 351
  • fat 15 g
  • satfat 2 g
  • protein 25 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 38 mg
  • sodium 588 mg

How to Make It

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

  2. 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.