Whole-Wheat Pasta with Edamame, Arugula, and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounces uncooked whole-wheat penne (tube-shaped pasta) |
2 tablespoons olive oil |
1 tablespoon butter |
2 cups frozen shelled edamame (green soybeans), thawed |
2 cups loosely packed baby arugula |
1 cup grape tomatoes, halved |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup fresh lemon juice |
3 tablespoons chopped fresh basil |
1 tablespoon chopped fresh thyme |
1/2 teaspoon kosher salt |
2 ounces fresh parmigiano-reggiano cheese, shaved |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
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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