Photo: John Autry; Styling: Mindi Shapiro
Total Time
36 Mins
4 servings (serving size: about 1 3/4 cups pasta mixture and 1/2 ounce cheese)

How to Make It

Step 1

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

Step 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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Ratings & Reviews

EllenDeller's Review

September 08, 2012
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.

dallastx's Review

June 27, 2011
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.

Camden6's Review

May 13, 2011
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!

yumyumgirl's Review

March 15, 2011
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.

CaliforniaTeri's Review

November 26, 2010
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.

QuinnsMom's Review

August 31, 2010
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!

ChefAmandaLynn's Review

August 16, 2010
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.

Saecca's Review

August 01, 2010
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!

Marsky's Review

July 31, 2010
Good recipe. Substituted tri-color penne instead of whole wheat. Would be good with baby spinach leaves instead of arugula too.

DarbyMO's Review

July 27, 2010
Tasty, with a variety of colors and textures. A winner!!