|1 1/2 cups/ 375ml||frozen edamame (uncooked soybeans)|
|1/2 cup/ 125ml||dry small shell pasta|
|2 tsbsp/ 30ml||olive oil|
|1/2||red bell pepper, diced|
|1/2 cup/ 125ml||sweet onion, diced|
|2 cups||corn kernels (about 4 ears)|
|2 tbsp/ 30ml||water|
|2 tbsp/ 30ml||fresh lemon juice|
|2 tbsp/ 30ml||fresh basil, chopped|
|1/4 tsp/ 1.25ml||red pepper flakes|
|1/4 cup/ 60ml||parmesan cheese, freshly grated|
- Cook edamame and pasta according to package directions; drain well, toss with 1tbsp/15ml of oil and set aside.
- Heat remaining oil in a large nonstick skillet over medium heat; add bell pepper and onion and cook about 2 minutes.
- Stir in corn, water, edamame and pasta; cook, stirring frequently for 4-5 minutes.
- Remove from heat and stir in lemon juice, basil and red pepper flakes. Grate Parmesan on top and serve immediately.
Makes 6 1-cup/250ml servings.
Amount per serving:
- Calories- 200
- Total fat- 8.6g
- Sodium- 95mg
- Total carb- 23g
- Fibre- 4.7g
- Protein- 11.6g
Note: I haven't tried it yet!