HealthNotes

Whole Wheat Linguine with Arugula and Edamame

• From: 12 Best Foods Cookbook

Ingredients

• 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

Sweet soybeans partner perfectly with pungent dark greens and garlic. Add whole wheat linguine and you get a dish packed with flavor and fiber.

Directions

• 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.