Serves 1 · Prep 5 min · Cook 10 min · 655 calories per serving
A vibrant and protein-packed pasta dish featuring bright green edamame, garlic, and lemon, ready in under 20 minutes.
Why it's healthy
This dish is a nutritional powerhouse, primarily due to the edamame, which are whole, immature soybeans. Edamame provides high-quality, complete plant-based protein, essential for muscle repair and maintenance. It is also an excellent source of dietary fiber, which aids digestion and promotes satiety. The recipe is rich in micronutrients; edamame contributes significant amounts of folate, manganese, vitamin K, and iron. Healthy monounsaturated fats from olive oil support heart health, while garlic contains beneficial compounds like allicin. The lemon juice adds a boost of vitamin C, an important antioxidant. This balanced meal provides sustained energy without the heavy feeling of many cream-based pasta dishes.
Ingredients
85g spaghetti or linguine
150g shelled edamame, frozen
1.5 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
Juice of 1/2 lemon
2 tbsp grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 tbsp chopped fresh parsley
Instructions
Cook pasta in a large pot of salted boiling water according to package directions. In the last 3 minutes of cooking, add the frozen edamame.
Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and edamame well.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
Return the pasta and edamame to the pot, off the heat. Add the lemon juice, Parmesan cheese, and 1/4 cup of the reserved pasta water.
Toss vigorously until the pasta is well-coated and a light, creamy sauce forms. Add more pasta water, a tablespoon at a time, if it seems too dry.
Season generously with salt and pepper to taste. Serve immediately, garnished with fresh parsley.