Edamame and Pasta with Feta
Nutrition per Serving
235
Calories
13g
Protein
32g
Carbs
7g
Fat
Edamame and Pasta with Feta, April 2015
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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