Whole-Wheat Pasta with Edamame, Arugula, and Herbs

Loved this recipe. I made a few modifications, using a combination of spinach and arugula to make it more 4-year-old friendly, and didn't have lemon juice so used fresh squeezed orange juice instead. It was great! Used all local fresh organic herbs and veggies to take advantage of the bountiful season!

This was our first time having edamame, and we loved it! The salad is simple, but that makes the time, basil, parsley, and lemon juice really standout. It is a very nice summer meal-- light and guiltless!

This came out so pretty and as colorful as it was, I know how healthy it must be! However my family thought it overly veggie. Makes a great 'Meatless Monday' meal. I served it with homemade creamy mushroom soup. Don't wait for a special occasion, it is a great all-in-one meal. Only adjustment I would make would be to add more shaved Parmesan at the end.

Bright fresh flavors. This is great as a salad or side dish, but our family did not think it was substantial enough to be a meal on its own.

Not much to this, just a good healthy salad.

Tasty, with a variety of colors and textures. A winner!!

This is really good - my family's first try at arugula, and they loved it. I've made it several times, last time as a cold pasta salad. When cold, the whole wheat pasta lacked a bit of flavor, so I added some Caesar dressing, and it perked right up.

Good recipe. Substituted tri-color penne instead of whole wheat. Would be good with baby spinach leaves instead of arugula too.

This is hands down one of my favorite dishes I've found in Cooking Light. The mixture of peppery arugula and the other fresh herbs with the starchy pasta and meaty edamame. Truly delicious, and very easy to make!

I've made this several times and it's a great, fresh-tasting pasta dish for summer. Light, balanced combination of greens, herbs and tomatoes. Easily one of our favorite ways to incorporate more vegetables into our meals.

I liked this recipe a lot, and it made a quick and delicious dinner. Portion size was just right, even for my big eaters. Used 2/3 regular penne and 1/3 whole wheat, added some fresh corn sliced off the cob. My only other change was to add about 1/4 white wine to the edamame mixture and reduce the lemon to a squeezed slice at the table. Also added rfed pepper flakes. This was even better the next day heated up for lunch. Made plenty with some dinner rolls--we didn't really need the tomato soup I'd made just in case.