Edamame-sweet green soybeans-are perfect partners with pungent
dark greens and garlic. Combine them all with imported Italian whole wheat linguine or farro
spaghetti from Manicaretti and you have a dish packed with flavor and fiber.
Preparation facts
Yield: 4 servings
Ingredients
2 cups shelled edamame
8 oz whole wheat linguine or farro
1 Tbs extra-virgin olive oil, divided
2 cloves garlic, minced
8 cups coarsely chopped arugula
salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions
Cook the edamame in boiling salted water until they are crisp-tender, 3
minutes. Remove them to a bowl with a slotted spoon.
Add the pasta to the same water, and cook according to package
directions. Drain it in a colander, drizzle with 1/2 teaspoon of the oil, and set it
aside.
In a large, nonstick skillet, heat the remaining oil over medium-high
heat. Add the garlic and cook 15 seconds. Mix in the arugula, coating it with the oil, and
cook until wilted, 2 minutes. Mix in the edamame and remove the pan from the heat. Add the
drained pasta, stirring until it is warmed through, and season to taste with salt and
pepper.
Divide the pasta and vegetables among 4 shallow pasta bowls or dinner
plates, and top with equal amounts of the cheese. Serve hot or at room temperature.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
