Edamame and Pasta with Feta
Prepared by: Lydia Kaume,
University of Missouri Extension
October 9, 2016
Yield: 4 servings (1½ cups per serving)
- 4 ounces uncooked whole-grain penne or rotini pasta
- 8 ounces fresh or frozen shelled edamame
- 1½ cups sweet grape tomatoes, quartered
- 16 pitted olives, coarsely chopped
- 2 tablespoons chopped fresh basil leaves, or 2 teaspoons dried basil leaves
- 1/2 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.
Nutrition information per serving (1 cup)
Total Fat: 7g
Saturated Fat: 1.9g
Source: modified from Diabetes.org
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, October 03, 2016