Whole Wheat Pasta with Edamame & Arugula

Try a new twist on pasta with edamame.  Edamame are sweet green soybeans.  They are great as an appetizer, snack, and an ingredient in hot or cold recipes.  This dish supplies 30 grams of protein per serving without adding any meat.  Enjoy!

2 cups shelled edamame (frozen or fresh)
8 ounces of whole wheat pasta
½ teaspoons of olive oil
2 cloves of garlic, minced
4 cups coarsely chopped arugula or spinach
¼ cup Parmesan cheese
½ cup sun-dried tomatoes, reconstituted

Cook the edamame in boiling water until they are tender, yet crisp.  See package for time.

Cook the pasta according to package directions (can use the same water after the edamame is removed), drain pasta and drizzle with ½ tsp of oil, set aside.

Spray a large, nonstick skillet with cooking spray.  Add the garlic and cook 15 seconds.  Add sun-dried tomatoes and the arugula or spinach and cook until wilted, 2 minutes. Mix in the edamame and stir in the drained pasta until it is warmed through.  Add pepper to taste. Top with parmesan cheese.

Makes 4 servings.

Nutrition Information:  322 calories, 6g fat, 55g carb, 17g protein, 10g fiber, 251g sodium