Edamame and pasta with feta recipe

Edamame and Pasta with Feta

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


  • 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


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

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