3/4 pound whole grain bow-tie pasta
2/3 cup frozen shelled edamame or fresh soy beans
1 cup frozen peas
1 tablespoon olive oil
1/4 teaspoon salt
Black pepper to taste
2 tablespoons chopped fresh mint
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1/2 cup arugula leaves
1/2 cup crumbled goat cheese Directions:
1. Add pasta to a large pot of boiling water. Cook for 10 minutes, stirring occasionally.
2. Pour edamame and peas into boiling water with pasta and cook for two more minutes or until pasta is cooked al dente.
3. Drain into a colander and return pasta, edamame and peas to the pot.
4. Reduce heat to medium and add olive oil, salt, black pepper, mint, chives, parsley and arugula. Toss to combine.
5. Divide among eight pasta bowls and sprinkle with goat cheese. Serve immediately.
*Vegetarian: Replace goat cheese with a nondairy alternative or omit and add chopped toasted walnuts or hazelnuts.
Serves 8. Per serving: 31g carbs, 5g fiber, 10g protein, 5g fat, 1.5g saturated fat, 122mg sodium, 3mg cholesterol, 200 calories, 45 calories from fat.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!