8 oz med pasta shells
2 c frozen, shelled edamame (soybeans), thawed
Zest and juice of 1 lemon
1 Tbsp extra virgin olive oil
1 oz Pecorino Romano cheese, grated
1. In deep pot, bring 8 cups water to a boil. Cook pasta, stirring occasionally, 6 minutes. Add edamame and cook until beans are tender and pasta is al dente, another 3 minutes. Drain, reserving 2 tablespoons of pasta water.
2. Meanwhile, place lemon zest (scrape thin yellow outer layer) and juice into large bowl. Add reserved pasta water, oil, and three-quarters of the cheese, and mix well.
3. Add edamame and shells to lemon mixture and toss to coat. Serve in bowls, sprinkled with remaining cheese. If desired, add side salad or steamed spinach.
Makes 4 Servings
Per Serving: 372 cal, 18 g pro, 53 g carb, 10 g fat, 2 g sat fat, 7 mg chol, 5 g fiber, 119 mg sodium
Prep Time: 4 minutes
Cooking Time: 11 minutes