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.

　　

Ingredients

serves 4

　　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

　　

Step 1

Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, adding the green beans and edamame 3 to 4 minutes before end of cooking. Drain pasta and vegetables, then place in a bowl.

　　

Step 2

Add corn kernels and immediately stir in garlic and oil. Add lemon zest and juice, basil, and 1/2 teaspoon salt; season with pepper, and stir to combine.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 824

　　

Step 5

Saturated Fat: 2.9g

　　

Step 6

Unsaturated Fat: 12.8g

　　

Step 7

Cholesterol: 108mg

　　

Step 8

Carbohydrates: 129g

　　

Step 9

Protein: 35.6g

　　

Step 10

Sodium: 263mg

　　

Step 11

Fiber: 20.2g

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