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Whole-Wheat Pasta with Edamame, Arugula, and Herbs

Photo: John Autry; Styling: Mindi Shapiro
Total time 36 mins
Yield 4 servings (serving size: about 1 3/4 cups pasta mixture and 1/2 ounce cheese)

Ingredients

  • 8 ounces uncooked whole-wheat penne (tube-shaped pasta)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cups frozen shelled edamame (green soybeans), thawed
  • 2 cups loosely packed baby arugula
  • 1 cup grape tomatoes, halved
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup fresh lemon juice
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 2 ounces fresh Parmigiano-Reggiano cheese, shaved

Nutrition Information

  • calories 477
  • fat 21.6 g
  • satfat 5.4 g
  • monofat 7.8 g
  • polyfat 6.1 g
  • protein 25.6 g
  • carbohydrate 56.6 g
  • fiber 13.1 g
  • cholesterol 18 mg
  • iron 2.8 mg
  • sodium 521 mg
  • calcium 264 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. Heat oil and butter in a large skillet over medium heat. Add edamame to pan; cook 2 minutes or until edamame is thoroughly heated, stirring occasionally. Combine pasta and edamame in a large bowl. Stir in arugula and next 6 ingredients (through salt), tossing well. Sprinkle each serving with cheese.