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Spinach Pasta with Corn, Edamame, and Green Beans

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.

Recipe information

  • Yield

    serves 4

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

Preparation

  1. Step 1

    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.

    Step 2

    Add corn kernels and immediately stir in garlic and oil. Add lemon zest and juice, basil, and 1/2 teaspoon salt; season with pepper, and stir to combine.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 824

    Step 5

    Saturated Fat: 2.9g

    Step 6

    Unsaturated Fat: 12.8g

    Step 7

    Cholesterol: 108mg

    Step 8

    Carbohydrates: 129g

    Step 9

    Protein: 35.6g

    Step 10

    Sodium: 263mg

    Step 11

    Fiber: 20.2g

Power Foods
TagsPastaPasta ShellsPenneGreen BeanBean and LegumeVegetableEdamameCornMainLunchDinnerDairy FreeVeganVegetarianWeeknight MealsEasyQuickSummerCookbooks
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