Fettuccine with Edamame, Mint, and Pecorino

5 Reviews
ADD YOUR REVIEW
Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
27 Mins
Total Time
27 Mins
Yield
Serves 4 (serving size: 1 3/4 cups)
By David Bonom
April 2013
RECIPE BY Cooking Light

This light, beautiful pasta is a perfect spring dish. Pecorino Romano cheese contributes a salty bite to the sauce. If you can't find it, you can always swap in Parmesan, which may cost a bit more but should still be within the budget. Serve with a simple green salad.

Ingredients

  • 8 ounces uncooked fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, halved vertically and thinly sliced
  • 5 garlic cloves, thinly sliced
  • 2 cups frozen shelled edamame (green soybeans)
  • 1 cup frozen peas
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 6 tablespoons grated fresh pecorino Romano cheese
  • 3 tablespoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 443
  • Fat 15.7g
  • Satfat 4.5g
  • Monofat 5.7g
  • Polyfat 0.9g
  • Protein 18g
  • Carbohydrate 59.3g
  • Fiber 7.5g
  • Cholesterol 15mg
  • Iron 3.9mg
  • Sodium 329mg
  • Calcium 151mg

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

Step 2

Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated. Add pasta, rind, juice, and butter; stir until butter melts. Remove pan from heat; stir in pecorino Romano cheese, mint, salt, and pepper. Stir in reserved 2/3 cup cooking liquid. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

casova's Review

bellymama
May 28, 2013
N/A

StephanieLark's Review

cheerios019
April 16, 2013
I had hope for the dish, even after reading the less then favorable reviews. Alas, this just wasn't a great recipe. I used fresh pasta, which may have changed the proportions a bit vs using dried, but it seemed like there was way too much peas /edamame for the amout of pasta & using fettuccine seemed strange as the pasta & round peas did not incorporate well. Maybe a shorter pasta would be better? When I plated the pasta I had to serve the noodles first then spoon the pea mix over the top. Forming up a bite proved equally difficult. The flavor was so so, even with extra cheese.

cheerios019's Review

detailaddict
April 08, 2013
Turned out too bland for our tastes.

detailaddict's Review

casova
March 26, 2013
I liked the blend of flavors in this dish; there just wasn't enough of them. I ended up taking the Romano and a grater to the table to sprinkle more over our plates. I used homemade, whole-wheat pasta and sliced up a couple of shallots in place of the onions, but otherwise followed the recipe; and I served this with a spinach salad with pears, grapes and blue crumbles. I would make this again but given the amount of oil, the butter seems excessive and I think I would omit that entirely and add more cheese.

bellymama's Review

StephanieLark
March 18, 2013
Yummy! This dish was zippy and fresh tasting but it's made with ingredients that are available year round. We'll be making this one again for our "Meatless Mondays".