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Pasta with Ricotta and Edamame

Edamame and two types of cheese provide the protein in the meatless pasta main dish.

All You JULY 2008

  • Yield: 6 Servings
  • Cook time:12 Minutes
  • Prep time:10 Minutes
  • Cost Per Serving:$1.27


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 351
  • Fat: 15g
  • Saturated fat: 2g
  • Protein: 25g
  • Carbohydrate: 31g
  • Fiber: 5g
  • Cholesterol: 38mg
  • Sodium: 588mg

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Pasta with Ricotta and Edamame recipe