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How to Make Edamame and Pasta with Feta
Serve up this unique pasta dish with some lightly dressed greens. It also makes a great lunch that you can bring to the office.
5 min prep time
10 min cook time
6servings
1 cup
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Step-By-Step Instructions:
-
Cook the pasta according to the package directions, omitting any salt or fats and adding the edamame during the last 2 minutes of cooking time.
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In a small bowl, combine the tomatoes, olives, basil, rosemary (optional), garlic, and pepper flakes. Toss to blend and set aside.
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Drain the pasta and edamame in a colander, place on a serving platter or pasta bowl, squeeze lemon over all, top with feta, and mound the tomato mixture in the center.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 180
- % Daily value*
-
Total Fat
7g
9%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 330mg 14%
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Total Carbohydrate
23g
8%
- Dietary Fiber 4g 14%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 10g
- Potassium 250mg 5%
Ingredients
uncooked whole-grain penne or rotini pasta
4 oz
fresh or frozen shelled edamame
8 oz
grape tomatoes (quartered)
1 1/2 cup
Kalamata olives (pitted, coarsely chopped)
16 whole
chopped fresh basil leaves, or 2 Tsp dried basil leaves
2 tbsp
rosemary leaves (crumbled (optional))
1/2 tsp
garlic (minced)
1 clove
crushed red pepper flakes (optional)
1/8 tsp
lemon (juiced)
1 med
feta cheese (reduced-fat, crumbled)
2 oz
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