Pasta With Ricotta & Edamame

Submitted by gingersnap

"A recipe from All You magazine that I have altered a bit. It's a simple yet filling vegetarian pasta dish. I use Barilla Plus pasta for extra fiber and protein."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 1 (15 ounce) container ricotta cheese (I use part skim)
• 1⁄2 cup grated parmesan cheese
• 1⁄2 teaspoon salt
• 1 lb rotini pasta or 1 lb other short pasta
• 2 cups frozen shelled edamame
• 1⁄3 cup finely chopped basil
• 1⁄3 cup chopped sun-dried tomato (not in oil)
• salt and pepper

directions

1. Stir ricotta with parmesan and 1/2 teaspoon salt in a large bowl.
2. Bring large pot of salted water to a boil and cook pasta al dente.
3. Add edamame to pot for final 3 minute of pasta cooking time.
4. Reserve 1 cup cooking water before draining pasta & edamame.
5. Add pasta & edamame to bowl with cheese mixture with 1/2 cup of cooking water (If mixture is too dry, add more of the water 1 tablespoons at a time until creamy).
6. Stir in basil & sundried tomatoes.
7. Season with salt & pepper.
8. Serve immediately.

Reviews

[Mustang Sally 54269]

Great recipe. I bought edamame for the 1st time & was happy to find this recipe. Only changes I made was cut the pasta back abit and used cottage cheese vs ricotta. Rather than pasta water I threw in 2 Tbsp of plain yogurt which added nicely to the flavour & was the perfect consistency for us. This recipe is a definate keeper, thanks for sharing.