Spinach Pasta with Corn, Edamame, and Green Beans

Name: Spinach Pasta with Corn, Edamame, and Green Beans
Yield: serves 4
Ingredients: 1 pound short spinach pasta, such as shells or penne; 2 cups (about 6 ounces) fresh green beans, trimmed; 2 cups (about 8 ounces) frozen shelled edamame; 2 ears of corn, shucked, kernels cut from cobs; 2 garlic cloves, minced; 3 tablespoons extra-virgin olive oil; Finely grated zest and juice of 1 lemon; 1 cup loosely packed fresh basil leaves, torn; Coarse salt and freshly ground pepper

January 26, 2012

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 notes

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