Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 4
Nancee Melin, Tucson, Arizona
Recipe by Cooking Light August 2010

Gallery

John Autry; Styling: Mindi Shapiro

Recipe Summary

total:
36 mins
Yield:
4 servings (serving size: about 1 3/4 cups pasta mixture and 1/2 ounce cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain.

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  • 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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