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Edamame Bowtie Pasta

Edamame Bowtie Pasta
Edamame Bowtie Pasta
This healthy recipe comes from NDSU Extension Service.


8 ounces bowtie pasta, preferably whole grain
3 Tbsp. plus 1 tsp. extra virgin olive oil
1 c. corn kernels
1 c. shelled edamame, thawed if frozen
1 medium red bell pepper, diced
2 medium carrots, shredded (about ½ c.)
a c. grated Parmesan cheese
Salt and pepper to taste


Cook the pasta according to package directions. Drain and toss with 1 tsp. olive oil to prevent sticking; let cool. In a large bowl, toss the cooled pasta with the corn, edamame, bell peppers and carrots. Drizzle with the remaining 3 Tbsp. olive oil and toss to coat. Add the Parmesan; toss again and season with salt and pepper to taste.


Makes four servings. Each serving has 290 calories, 15 grams (g) fat, 10 g protein, 33 g carbohydrate, 5 g fiber and 150 milligrams sodium.


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