Edamame Bowtie Pasta
This healthy recipe comes from NDSU Extension.
Ingredients
8 ounces bowtie pasta, preferably whole grain
3 tablespoons plus 1 teaspoon extra virgin olive oil
1 cup corn kernels
1 cup shelled edamame, thawed if frozen
1 medium red bell pepper, diced
2 medium carrots, shredded (about ½ cup)
a cup grated Parmesan cheese
Salt and pepper to taste
Directions
Cook the pasta according to package directions. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.
In a large bowl, toss the cooled pasta with the corn, edamame, bell peppers and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the Parmesan; toss again and season with salt and pepper to taste.