Epicure Recipes

Lemony Edamame Power Pasta

StovetopLunchDinnerLunchLow-sodiumVeganSugar ConsciousVegetarianGluten-freeHigh ProteinDairy-freeDinner

12 min

6 servings

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For those nights when meal planning goes sideways, count on pantry staples. That bag of frozen edamame, that can of beans, and those last bits of pasta are “fork-tastic,” bathed in a lemony-sesame sauce that starts with a salad dressing mix! So, fuel up and feel good—each serving dishes up 20 g of protein which is essential for muscle growth, heart health, and weight maintenance.

Ingredients

  • 2 cups uncooked bite-size pasta
  • 2 cups frozen, shelled edamame
  • 1 can (19 oz/540 ml) white kidney beans or cannellini beans, drained and rinsed
  • 1⁄2 cup prepared Nourish Broth, or water
  • 1 1⁄2 tsp Nourish Broth Mix
  • 1 cup boiling water
  • 2 tbsp olive oil
  • 2 tbsp Sesame Ginger Dressing Mix, Sesame Noodle Salad Dressing Mix, or Nourish Broth Mix
  • 1 lemon
  • 3⁄4 cup sunflower seeds

Preparation

  1. In Multipurpose Pot, cook pasta in boiling water according to package directions. Add edamame for final 30 seconds of cooking, then drain.
  2. Add beans to a blender with broth, oil, and dressing mix. Slice lemon in half; squeeze in juice. Blend on high until smooth, about 1 min, scraping down the sides of the blender as needed.
  3. Toss sauce with pasta. Divide into bowls and top with seeds and topper blend, if desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 440, Fat 18 g (Saturated 2 g, 0 0 g), Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 52 g (Fiber 9 g, Sugars 2 g), Protein 20 g.

Tips

Swap sunflower seeds for leftover chicken or canned fish.

Feeling the squeeze on fresh lemons? Swap 1⁄4 cup bottled lemon juice.

Perfectly Balance Your Plate

Serve with 2 cups leafy greens and a squeeze of lemon juice.