Whole-Wheat Pasta with Edamame, Arugula, and Herbs

Photo: John Autry; Styling: Mindi Shapiro

Yield: 4 servings (serving size: about 1 3/4 cups pasta mixture and 1/2 ounce cheese)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 36 Minutes

Nutritional Information

Amount per serving
  • Calories: 477
  • Fat: 21.6g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 6.1g
  • Protein: 25.6g
  • Carbohydrate: 56.6g
  • Fiber: 13.1g
  • Cholesterol: 18mg
  • Iron: 2.8mg
  • Sodium: 521mg
  • Calcium: 264mg

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. 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.
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