Edamame
contain as much protein per serving as eggs, milk, and meat, and are also a
good source of iron, zinc, and B vitamins. Since the corn is not cooked, it’s
imperative that you use the freshest you can find. Serve hot or cold as a
speedy, summery pasta dish.
Ingredients
:
- 1 pound short spinach pasta, such as shells or penne
- 2 cups (about 6 ounces) fresh green beans, trimmed
- 2 cups (about 8 ounces) frozen shelled edamame
- 2 ears of corn, shucked, kernels cut from cobs
- 2 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- Finely grated zest and juice of 1 lemon
- 1 cup loosely packed fresh basil leaves, torn
- Coarse salt and freshly ground pepper
Method :
- Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, adding the green beans and edamame 3 to 4 minutes before end of cooking. Drain pasta and vegetables, then place in a bowl.
- Add corn kernels and immediately stir in garlic and oil. Add lemon zest and juice, basil, and ½ teaspoon salt; season with pepper, and stir to combine.
per
serving: 824
calories; 2.9 g saturated fat; 12.8 g unsaturated fat; 108 mg cholesterol; 129
g carbohydrates; 35.6 g protein; 263 mg sodium; 20.2 g fiber
Tags:
Dinner