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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.
15 min prep time
4servings
1 1/2 cups
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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.
- In a small bowl, combine the tomatoes, olives, basil, rosemary (optional), garlic, and pepper flakes. Toss to blend and set aside.
- 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
4 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 235
-
Total Fat
7g
- Saturated Fat 1.9g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 340mg
-
Total Carbohydrate
32g
- Dietary Fiber 7g
- Total Sugars 4g
- Added Sugars 0g
- Protein 13g
- Potassium 0mg
- Phosphorous 0mg
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
chopped fresh basil leaves, or 2 Tsps. dried basil leaves
2 tbsp
rosemary leaves (crumbled (optional))
1/2 tsp
medium garlic (minced)
1 clove
crushed red pepper flakes (optional)
1/8 tsp
medium lemon (halved, optional)
1
feta cheese (reduced-fat, crumbled)
2 oz
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