In a Saucepan
Edamame, Asparagus & Tomatoes with Thin Spaghetti
½ pound whole wheat penne or other short pasta
1 cup frozen shelled edamame, thawed
¼ pound asparagus, trimmed and cut into 1-inch lengths
¼ cup seasoned rice vinegar
1 tablespoon canola oil
½ teaspoon grated lemon zest
½ teaspoon salt
¼ teaspoon black pepper
1 cup cherry tomatoes, halved
1 small red onion, quartered and thinly sliced
⅓ cup chopped fresh flat-leaf parsley
1 Cook pasta according to package directions in large saucepan, omitting salt if desired. With slotted spoon transfer pasta to colander to drain.
2 Return water to boil; add edamame and asparagus; cook until asparagus is crisp-tender, about 2 minutes. Add to colander; drain. Rinse under cold running water; drain again.
3 Whisk together vinegar, oil, lemon zest, salt, and pepper in serving bowl. Add pasta, edamame, asparagus, and remaining ingredients; toss until mixed well.
PER SERVING (about 2 cups): 295 Cal, 6 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 600 mg Sod, 53 g Carb, 8 g Sugar, 10 g Fib, 13 g Prot, 64 mg Calc.
FYI This is a great make-ahead dish, as it is best served at room temperature. Transfer it to a serving bowl; cover and let stand at room temperature for up to 4 hours. Before serving, give it a taste to see if it needs a touch more lemon zest or pepper.