If you're a busy home cook, be sure to keep your pantry stocked with a good whole-wheat pasta. It's the ideal ingredient for rapid, but varied cuisine. You can mix it with everything from bacon and tomato sauce to veggies and cheese.
In this dish, whole-wheat linguine is tossed with peppery arugula and fresh edamame. It's a quick vegetarian meal that's healthy and delicious. To get the adaptable recipe,
2 cups shelled edamame
8 ounces whole wheat linguine or farro
1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
8 cups coarsely chopped arugula
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
- Cook the edamame in boiling salted water until they are crisp-tender, 3 minutes. Remove them to a bowl with a slotted spoon.
- Add the pasta to the same water, and cook according to package directions. Drain it in a colander, drizzle with 1/2 teaspoon of the oil, and set it aside.
- In a large, nonstick skillet, heat the remaining oil over medium-high heat. Add the garlic and cook 15 seconds. Mix in the arugula, coating it with the oil, and cook until wilted, 2 minutes.
- Mix in the edamame and remove the pan from the heat.
- Add the drained pasta, stirring until it is warmed through, and season to taste with salt and pepper.
- Divide the pasta and vegetables among 4 shallow pasta bowls or dinner plates, and top with equal amounts of the cheese. Serve hot or at room temperature.
- Pasta, Main Dishes