12 ounces whole-wheat penne pasta
1 pound frozen, shelled edamame
1 teaspoon lemon zest
2 tablespoons fresh thyme
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice (or more, to taste)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Cook the pasta according to package directions. For the last 4 minutes of cooking time, add the edamame. Drain.
Meanwhile, whisk together the lemon zest, thyme, olive oil and lemon juice. Toss with the cooked pasta. Stir in the Parmesan cheese; add salt and pepper to taste.
Note: Lemons can vary greatly in tartness, so taste the juice and adjust the amount you need when cooking, as you would with salt.
Submitted by Shelli
Ponder the Message of the Book of Mormon...
5 days ago