Monday, February 2, 2009

Lemon Penne with Edamame


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.

Serves 4
From CDKitchen
Submitted by Shelli

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