Healthnotes Index:

Whole Wheat Linguine with Arugula and Edamame

Whole Wheat Linguine with Arugula and Edamame: Main Image
From: 12 Best Foods Cookbook

Quick Facts

Servings: 4
Prep Time: 10 min.
Cook Time: 25 min.
Total: 35 min.
Sweet soybeans partner perfectly with pungent dark greens and garlic. Add whole wheat linguine and you get a dish packed with flavor and fiber.

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.
Copyright © 2005 by Dana Jacobi

Nutrition Facts

Calories 424
  Calories from Fat 136 (32%)
(24%)Total Fat 16g
(19%)Saturated Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
(4%)Cholesterol 11mg
(17%)Sodium 409mg
(20%)Potassium 690mg
Total Carbohydrate 47g
(28%)Dietary Fiber 7g
Sugars 4g
Sugar Alcohols 0g
(53%)Protein 26g
* 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.

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