Edamame and Pasta with Feta
Summary
Serve up this unique pasta dish with some lightly dressed greens. It also makes a great lunch that you can bring to the office.
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- Prep time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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1 1/2 cups
Ingredients
Ingredients
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uncooked whole-grain penne or rotini pasta
- 4 oz
- 113 g
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fresh or frozen shelled edamame
- 8 oz
- 227 g
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grape tomatoes (quartered)
- 1 1/2 cup
- 1 1/2 cup
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Kalamata olives (pitted, coarsely chopped)
- 16
- 16
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chopped fresh basil leaves, or 2 Tsps. dried basil leaves
- 2 tbsp
- 2 tbsp
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rosemary leaves (crumbled (optional))
- 1/2 tsp
- 1/2 tsp
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medium garlic (minced)
- 1 clove
- 1 clove
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crushed red pepper flakes (optional)
- 1/8 tsp
- 1/8 tsp
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medium lemon (halved, optional)
- 1
- 1
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feta cheese (reduced-fat, crumbled)
- 2 oz
- 57 g
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Directions
Directions
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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.