Pasta With Ricotta & Edamame |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A recipe from All You magazine that I have altered a bit. It's a simple yet filling vegetarian pasta dish. I use Barilla Plus pasta for extra fiber and protein. Ingredients:
1 (15 ounce) container ricotta cheese (i use part skim) |
1/2 cup grated parmesan cheese |
1/2 teaspoon salt |
1 lb rotini pasta or 1 lb other short pasta |
2 cups frozen shelled edamame |
1/3 cup finely chopped basil |
1/3 cup chopped sun-dried tomato (not in oil) |
salt and pepper |
Directions:
1. Stir ricotta with parmesan and 1/2 teaspoon salt in a large bowl.
2. Bring large pot of salted water to a boil and cook pasta al dente.
3. Add edamame to pot for final 3 minute of pasta cooking time.
4. Reserve 1 cup cooking water before draining pasta & edamame.
5. Add pasta & edamame to bowl with cheese mixture with 1/2 cup of cooking water (If mixture is too dry, add more of the water 1 tablespoons at a time until creamy).
6. Stir in basil & sundried tomatoes.
7. Season with salt & pepper.
8. Serve immediately.
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