Whole Wheat Linguine with Arugula and Edamame
Serves: 4
Edamame-sweet green soybeans-are perfect partners with pungent
dark greens and garlic. Combine them all with imported Italian whole wheat linguine or farro
spaghetti from Manicaretti and you have a dish packed with flavor and fiber.
Calorie: 475, Proteins: 30 g, Total Fat: 16 g, Fiber: 13 g.
Preparation
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.