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Edamame and Penne Salad with Feta
Wednesday August 5 2009 |
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Serves 4; 1½ cups per serving
Ingredients:
4 ounces dried multigrain penne pasta
2 cups frozen shelled edamame (green soybeans), thawed
1/2 15-ounce can no-salt-added black beans, rinsed and drained
1/2 cup chopped green onions
2 tablespoons snipped fresh parsley
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra-virgin preferred)
2 medium garlic cloves, minced
1 1/2 to 2 teaspoons finely chopped fresh rosemary or
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
3 ounces low-fat feta cheese, crumbled
Directions:
Prepare the pasta using the package directions, omitting the salt and
oil. Drain in a colander. Run the pasta under cold water for about 20
seconds to stop the cooking process. Drain well in a colander.
Meanwhile, in a medium bowl, stir together the remaining ingredients
except the feta. Using a rubber scraper, fold the pasta and feta into
the mixture.
Cook’s Tip: If you make this salad to enjoy the next day or have
leftovers, squeeze lemon wedges over it just before serving to
"brighten" the flavors.
Nutrition Information (per 1½ cup serving)
Calories 320
Total Fat 10 g
Saturated Fat 2.0 g
Cholesterol 8 mg
Sodium 453 mg
Total Carbohydrate 38 g
Dietary Fiber 9 g
Protein 21 g
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