Edamame Bowtie Pasta
The perfect light salad to accompany your lunch.
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.