This quick dish is great for lunch or dinner, and you can make it in a pinch!
Ingredients
| 4-oz.uncooked whole-grain penne or rotini pasta | 8-oz. fresh or frozen edamame |
| 1 ½ c. grape tomatoes, quartered | 16 pitted kalamata olives, coarsely chopped |
| 2 Tbsp. chopped fresh basil leaves | ½ tsp. dried rosemary leaves, crumbled (optional) |
| 1 med. clove of garlic, minced | ⅛ tsp. dried red pepper flakes (optional) |
| 1 med. lemon, halved (optional) | 2-oz. crumbled reduced-fat feta |
Preparation
1. Cook pasta according to package directions, omitting any salt or fats and adding the edamame during the last two minutes of cooking time.
2. In a small bowl, combine tomatoes, olives, basil, rosemary, garlic and pepper flakes. Toss to blend and set aside.
3. Drain pasta and edamame in a colander, place on serving platter or in pasta bowl, squeeze lemon over all, top with feta, and mound the tomato mixture in the center.
Serves 4
(Diabetic exchanges/choices: 2 starch, 1 lean meat, 1 fat)
