I’m sharing a pasta recipe I found in the June 2012 issue of ShopSmart magazine. I’ve found myself making it over and over again as it’s quick to put together and so satisfying. If you like tangy salads, you must try this recipe!
The recipe calls for edamame, one of my favorite beans. You may recall that this bean made the list of bargain foods that are also healthy. I love making all sorts of salads during the summer months as they don’t require much heat. Want quick and easy meals? Try my chicken salad recipe and quinoa tabbouleh recipe.
8 ounces whole wheat cavatappi pasta
1 1/2 cups shelled edamame
1/4 cup chopped parsley
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 cup cherry tomatoes, halved
2 ounces low-fat, crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
- Prepare pasta following the boxes instructions. Note, you can use any type of pasta, but I like cavatappi because of it’s fun shape.
- Drain the pasta and run under cold water.
- In a large bowl, combine the edamame (I buy it cooked and frozen from TJs.), parsley, olive oil, lemon juice and lemon peel. Add the pasta along with salt and pepper. (You can also add chopped green onion. I’m not a fan so I skip this ingredient.)
- Once everything is combined, fold in the tomatoes.
This post is copyrighted by BargainBabe.com. Any other site posting this content is violating the DMCA.