Whole-Wheat Pasta with Edamame, Arugula, and Herbs

Whole-Wheat Pasta with Edamame, Arugula, and Herbs Recipe
Photo: John Autry; Styling: Mindi Shapiro

Yield:

4 servings (serving size: about 1 3/4 cups pasta mixture and 1/2 ounce cheese)

Recipe from

Cooking Light

Recipe Time

Total: 36 Minutes

Nutritional 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

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

Preparation

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.

Note:

Nancee Melin, Tucson, Arizona,

August 2010
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