Lemony Shells with Edamame - 7 pts

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Lemony Shells with Edamame - 7 pts

 

Recipe By :Heather Ramsdell for Prevention Magazine

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 oz med pasta shells

2 c edamame (soybeans), frozen -- shelled , thawed

Zest and juice of 1 lemon

1 Tbsp extra virgin olive oil

1 oz Pecorino Romano cheese -- grated

 

1. In deep pot, bring 8 cups water to a boil. Cook pasta, stirring occasionally,

6 minutes. Add edamame and cook until beans are tender and pasta is al dente,

another 3 minutes. Drain, reserving 2 tablespoons of pasta water.

 

2. Meanwhile, place lemon zest (scrape thin yellow outer layer) and juice into

large bowl. Add reserved pasta water, oil, and three-quarters of the cheese, and

mix well.

 

3. Add edamame and shells to lemon mixture and toss to coat. Serve in bowls,

sprinkled with remaining cheese. If desired, add side salad or steamed spinach.

 

Makes 4 Servings

 

Per Serving: 372 cal, 18 g pro, 53 g carb, 10 g fat, 2 g sat fat, 7 mg chol, 5 g

fiber, 119 mg sodium

 

Prep Time: 4 minutes

Cooking Time: 11 minutes

 

S(MC format by Chupa Babi):

" 02.14.06 "

 

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Per Serving (excluding unknown items): 428 Calories; 13g Fat (26.6% calories

from fat); 24g Protein; 56g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

23mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Fat.

 

NOTES : An easy, quick, and low-cal comfort food.

Nutr. Assoc. : 904365 3594 0 0 0