Lunch: Edamame and Pasta with Feta

Edamame and Pasta with Feta, April 2015

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Edamame and Pasta with Feta

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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 kalamata 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

Instructions

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.
Exchanges/Choices: 2 Starch, 1 Lean Meat, 1 Fat

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