By Ania Robertson
If you are not a slave to a pasta smothered in a sauce and you feel like switching up your mundane daily meals, you will enjoy this light meal that can also be a great deck for a grilled chicken.
Edamame it is just a fancy name for boiled yang green soybeans, and the real secret is that they are much yummier than they sound. The complete protein in edamame makes it an ideal food for vegetarians and vegans. The fresh vegetable soybeans contain about 36 percent protein, which is 86 percent higher than mature soybeans. Edamame is low fat, packed with vitamins B, C and K, as well as copper, calcium, iron, folate, potassium, magnesium and phosphorous. Also, it has anti-inflammatory properties.
While edamame does deliver nutritional benefits, it is best to enjoy them in moderation.
You can buy them in the frozen section, too.
Pasta with broccoli, edamame and walnuts
3/4 – 1 cup fusilli or any chunky pasta
1/2 cup vegetable or chicken broth, low sodium
2 tablespoons olive oil
4 medium garlic cloves, minced
2 cups bite-sized pieces of broccoli
1/2 cup frozen shelled edamame
1/2 cup chopped raw walnuts
1/2 teaspoon of each herb: basil; oregano; thyme
Salt and freshly ground black pepper to taste
Cook pasta al dente, follow the instruction on the package.
In a medium skillet, on low heat, warm 1 tablespoon of the olive oil.
Sizzle garlic for a few seconds.
Add the broccoli and broth; turn the heat to high, and cook for about 2 minutes.
Add the edamame, walnuts, herbs, salt and pepper.
Continue to cook, on medium heat, about 5 minutes until the water evaporates and the broccoli is tender.
Remove from the heat.
In a serving bowl, toss the pasta with the vegetable mixture and remaining 1 tablespoon of olive oil.
Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.