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Pasta, Edamame, Herb Salad |
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Ingredients:
8 ounces uncooked whole-wheat penne pasta
2 tablespoons olive oil
1 tablespoon butter
2 cups frozen shelled edamame (green soybeans), thawed
2 cups loosely packed baby arugula (or baby spinach)
1 cup grape tomatoes, halved
¼ cup chopped fresh flat-leaf parsley
¼ cup fresh lemon juice
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
½ teaspoon kosher salt
2 ounces fresh Parmigiano-Reggiano cheese, shaved
Instructions:
- Cook pasta according to package directions, omitting salt and fat. Drain.
- Heat oil and butter in large skillet over medium heat. Add edamame to pan; cook 2 minutes or until thoroughly heated, stirring occasionally.
- Combine pasta and edamame in large bowl. Stir in arugula and next 6 ingredients, tossing well.
- Sprinkle each serving with cheese.
Author: Cooking Light, August 2010
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