Edamame and Pasta with Feta

Edamame and Pasta with Feta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

Serve up this unique pasta dish with some lightly dressed greens. It also makes a great lunch that you can bring to the office.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 235

  • Total Fat 7g
    • Saturated Fat 1.9g
  • Cholesterol 5mg
  • Sodium 340mg
  • Total Carbohydrate 32g
    • Dietary Fiber 7g
    • Total Sugars 4g
  • Protein 13g

Choices/Exchanges: 1 Lean meat, 2 Starch, 1 Fat



  • 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)
  • 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)
  • feta cheese (reduced-fat, crumbled)
    2 oz


  1. 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.

  2. In a small bowl, combine the tomatoes, olives, basil, rosemary (optional), garlic, and pepper flakes. Toss to blend and set aside.

  3. 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.