Whole Wheat Linguine with Arugula and Edamame
Sweet soybeans partner perfectly with pungent dark greens and garlic. Add whole wheat linguine and you get a dish packed with flavor and fiber.
- 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
- 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
Calories from Fat 136 (32%)
(24%)Total Fat 16g
(19%)Saturated Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Total Carbohydrate 47g
(28%)Dietary Fiber 7g
Sugar Alcohols 0g
Copyright © 2017 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
Learn more about Healthnotes, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.