Well, I have been waiting to make this dish. Pasta is my favorite and I wanted to load it up with a healthy soybean and make it more healthylicious.
Edamame is commonly known as “soy bean” harvested at the peak of “ripening”, before it reaches “hardening” time. Edamame is a complete protein, containing all amino acids, and is an essential source of Protein, fiber, essential fatty acids and isoflavones and are loaded with vitamin A, vitamin C and iron. Half cup of edamame contains just 120 calories making it a healthy pick.
Ingredients
- Whole wheat pasta – 3 cups
- Edamame – ½ cup
- Spinach – 1 cup (chopped finely)
- Onion – 1 (chopped)
- Tomato – 1 (chopped)/ sundried tomato – 4
- Garlic – 2 pods (minced)
- Chili flakes- ½ teaspoon
- Salt to taste
- Olive oil- 2 table spoons
Directions
1. Boil water and cook pasta according to the package directions. Drain and set aside.
2. In another pot boil water and add edamame. Let it cook for 5 minutes. Drain the water, cool it and shell the pods.
3. I used sundried tomato so I soaked it in hot water for 5 minutes and chopped them into pieces.
4. Set a non stick skillet and add olive oil. Add garlic and cook for 20 seconds. Stir in onions and red chilis flakes and cook till onion becomes translucent.
5. Add chopped spinach and cook till they are wilted. Add tomatoes and cook for 2 more minutes.
6. Stir in edamame and drained pasta and toss well until ingredients are mixed. Add salt. Cook until everything is warmed.
7. Switch off the stove and serve warm.
This is my entry for Coco Cooks MLLA 10th serving and Susan’s My Legume Love Affair-The Host Lineup
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