Whole-Wheat Pasta with Edamame, Arugula, and Herbs

Ingredients

• 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
• 2 tablespoons olive oil
• 2 cups frozen shelled edamame (green soybeans), thawed
• + 17 more ingredients
• • 2 ounces fresh Parmigiano-Reggiano cheese, shaved
  • ¼ cup fresh lemon juice
  • ½ teaspoon kosher salt
  • 1 cup grape tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon butter
  • ¼ cup chopped fresh flat-leaf parsley
  • 8 ounces uncooked whole-wheat penne (tube-shaped pasta)
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 cup grape tomatoes, halved
  • 2 cups loosely packed baby arugula
  • 2 cups frozen shelled edamame (green soybeans), thawed
  • 1 tablespoon butter
  • 2 cups loosely packed baby arugula
  • 3 tablespoons chopped fresh basil
  • 8 ounces uncooked whole-wheat penne (tube-shaped pasta)

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...

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