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Whole Wheat Linguine with Arugula and Edamame

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Whole Wheat Linguine with Arugula and Edamame

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Tuscany Bean Soup

Cauliflower with Gruyere Sauce

Vanilla Yogurt Panna Cotta

Wine Pairings

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.

Preparation facts

Yield: 4 servings

Ingredients

2 cups shelled edamame

8 oz whole wheat linguine or farro

1 Tbs extra-virgin olive oil, divided

2 cloves garlic, minced

8 cups coarsely chopped arugula

salt and freshly ground pepper

1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

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.

Copyright © 2005 by Dana Jacobi

Nutrition facts

Serving Size 1 serving
Calories 475
Calories from Fat 137 (29%)
% Daily Value*
25%Total Fat 16g
20%Saturated Fat 4g
20%Total Carbohydrate 59g
52%Dietary Fiber 13g
60%Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.



*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.
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