Pasta with Ricotta and Edamame |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Edamame and two types of cheese provide the protein in the meatless pasta main dish. Ingredients:
1 15-oz. container ricotta |
1/2 cup grated parmesan |
salt and pepper |
1 pound fusilli or other short pasta |
2 cups frozen shelled edamame |
1/3 cup finely chopped fresh mint |
Directions:
1. Stir together ricotta, Parmesan and salt in a large bowl.
2. Bring a large pot of salted water to boil. Cook pasta until just al dente, 11 to 12 minutes (or as package label directs). Add edamame to pot for final 1 minute of pasta cooking time. Reserve 1 cup cooking water and drain pasta and edamame. Add pasta to bowl with cheese mixture along with 1/2 cup cooking water and stir. If mixture is too dry, add more water, 1 Tbsp. at a time, until creamy. Stir in mint, season with salt and pepper and serve immediately.
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