Cooking Light AUGUST 2010
Shamelessly stealing this from Cooking Light Magazine, because it is delicious and i can never find the recipe
Ingredients
8 ounces uncooked whole-wheat penne (tube-shaped pasta)
2 tablespoons olive oil
1 tablespoon butter
2 cups frozen shelled edamame (green soybeans), thawed
2 cups loosely packed baby arugula
1 cup grape tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
2 ounces fresh Parmigiano-Reggiano cheese, shaved
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Heat oil and butter in a large skillet over medium heat. Add edamame to pan; cook 2 minutes or until edamame is thoroughly heated, stirring occasionally. Combine pasta and edamame in a large bowl. Stir in arugula and next 6 ingredients (through salt), tossing well. Sprinkle each serving with cheese.
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