Edamame contain as much protein per serving as eggs, milk, and meat, and are also a good source of iron, zinc, and B vitamins. Since the corn is not cooked, it’s imperative that you use the freshest you can find. Serve hot or cold as a speedy, summery pasta dish.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, adding the green beans and edamame 3 to 4 minutes before end of cooking. Drain pasta and vegetables, then place in a bowl.
Step 2
Add corn kernels and immediately stir in garlic and oil. Add lemon zest and juice, basil, and 1/2 teaspoon salt; season with pepper, and stir to combine.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 824
Step 5
Saturated Fat: 2.9g
Step 6
Unsaturated Fat: 12.8g
Step 7
Cholesterol: 108mg
Step 8
Carbohydrates: 129g
Step 9
Protein: 35.6g
Step 10
Sodium: 263mg
Step 11
Fiber: 20.2g
