Support Salvation Army Wildfire Relief

Edamame and pasta with feta recipe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Edamame and Pasta with Feta

Makes 4 servings (1 1/2 cups per serving)

Ingredients:

  • 4 ounces uncooked whole-grain penne or rotini pasta
  • 8 ounces fresh or frozen shelled edamame
  • 1 1/2 cups sweet grape tomatoes, quartered
  • 16 pitted olives, coarsely chopped
  • 2 tablespoons chopped fresh basil leaves, or 2 teaspoons dried basil leaves
  • ½ teaspoon dried rosemary leaves, crumbled (optional)
  • 1 medium garlic clove, minced
  • 1/8 teaspoon dried red pepper flakes (optional)
  • 1 medium lemon, halved, optional
  • 2 ounces crumbled reduced-fat feta

Directions:

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.

Nutritional information per serving:  235 calories, Total fat: 7; Saturated fat 1.9g; Cholesterol 5mg;  Sodium 340 mg; Carbohydrate 32 g; Fiber 7g; Protein 13g.

Source:  modified from http://www.diabetes.org

Sign up to receive a weekly email from FOX 4 with the recipes we featured on our FOX 4 newscasts.

Click here to add your name to the list.