Whole-Wheat Pasta with Edamame, Arugula, and Herbs Recipe

Ingredients

• 8 ounces uncooked whole-wheat penne (tube-shaped pasta)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cups frozen shelled edamame (green soybeans), thawed
• 2 cups loosely packed baby arugula
• 1 cup grape tomatoes, halved
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup fresh lemon juice
• 3 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 2 ounces fresh Parmigiano-Reggiano cheese, shaved

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Heat oil and butter in a large skillet over medium heat. Add edamame to pan; cook 2 minutes or until edamame is thoroughly heated, stirring occasionally. Combine pasta and edamame in a large bowl. Stir in arugula and next 6 ingredients (through salt), tossing well. Sprinkle each serving with cheese.