Whole-Wheat Pasta with Edamame, Arugula, and Herbs

Whole-Wheat Pasta with Edamame, Arugula, and Herbs
Photo by John Autry

Ingredients

  • ¼ cup fresh lemon juice
  • ¼ cup fresh lemon juice
  • 2 cups frozen shelled edamame (green soybeans), thawed
  • 2 cups frozen shelled edamame (green soybeans), thawed
  • 1 cup grape tomatoes, halved
  • 1 cup grape tomatoes, halved
  • 3 tablespoons chopped fresh basil
  • + 41 more ingredients
    • 3 tablespoons chopped fresh basil
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon butter
    • 8 ounces uncooked whole-wheat penne (tube-shaped pasta)
    • 1 tablespoon butter
    • 1 cup grape tomatoes, halved
    • 8 ounces uncooked whole-wheat penne (tube-shaped pasta)
    • 2 cups loosely packed baby arugula
    • 1 cup grape tomatoes, halved
    • 2 cups loosely packed baby arugula
    • 8 ounces uncooked whole-wheat penne (tube-shaped pasta)
    • 2 cups loosely packed baby arugula
    • ½ teaspoon kosher salt
    • 2 cups loosely packed baby arugula
    • 2 ounces fresh Parmigiano-Reggiano cheese, shaved
    • 8 ounces uncooked whole-wheat penne (tube-shaped pasta)
    • ¼ cup chopped fresh flat-leaf parsley
    • ½ teaspoon kosher salt
    • 2 tablespoons olive oil
    • 2 ounces fresh Parmigiano-Reggiano cheese, shaved
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 tablespoons olive oil
    • 2 cups frozen shelled edamame (green soybeans), thawed
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 cups frozen shelled edamame (green soybeans), thawed
    • 2 ounces fresh Parmigiano-Reggiano cheese, shaved
    • 2 ounces fresh Parmigiano-Reggiano cheese, shaved
    • ¼ cup fresh lemon juice
    • ½ teaspoon kosher salt
    • ¼ cup fresh lemon juice
    • 2 tablespoons olive oil
    • ½ teaspoon kosher salt
    • 1 tablespoon chopped fresh thyme
    • 2 tablespoons olive oil
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon butter
    • 3 tablespoons chopped fresh basil
    • 1 tablespoon butter
    • 3 tablespoons chopped fresh basil

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 are thoroughly heated, stirring occasionally. Combine pasta and edamame in a large bowl. Stir in arugula and...

View full recipe at My Recipes

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