This Light & Fresh Lemon Edamame Pasta is a simple, delicious recipe that is perfect for a picnic or family dinner at home.
I don't know about you but when it's hot I typically don't like to eat big, heavy meals. The last thing on my mind when I'm sweaty is going home to eat a casserole or thick chowder. Especially, if I just came back from laying out in a swimsuit, or plan on laying out after I eat. No one wants to feel like they just ate Thanksgiving dinner, then strut around in a bikini, am I right?
Luckily, this recipe is just what the doctor order. I prefer to keep mine meat free, but you can always modify yours to include grilled chicken, shrimp or fish. I also use gluten free pasta, but feel free to use what ever you and your family like. This slightly lemony meal is light, refreshing, and totally irresistible.
WHAT INGREDIENTS DO I NEED?
- 3 cups dry pasta
- 1 cup scallions
- juice of 1 lemon
- 1 16oz frozen edamame
- 1 tablespoon minced garlic
- ¼ cup olive oil
- cracked black pepper & sea salt
HOW DO I MAKE LIGHT & FRESH LEMON EDAMAME PASTA?
Start by cooking 3 cups dry pasta in a large pot. (I don't use a specific amount of water, just enough to cover the pasta). Depending on the type of pasta you use, it may take longer to cook.
Once your pasta is al dente, add in 1 16 oz bag of frozen edamame and continue to simmer until edamame is done.
While the pasta and edamame are cooking, chop 1 cup of scallions and set aside. In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon minced garlic, ¼ cup olive oil, and a dash of cracked black pepper & sea salt.
Once the pasta and edamame are both tender, drain the remaining water from the pot. Stir in chopped scallions and the lemon vinaigrette. Serve it immediately if you want to enjoy your pasta warm or refrigerate it for a cooler version.
This is my favorite summer meal, so many fabulous flavors and so easy to make. Enjoy it for lunch, dinner, or bring it as a side to your next party. Everyone will love it!
Light & Fresh Lemon Edamame Pasta
Ingredients
- 3 cups dry pasta
- 1 cup scallions
- juice of 1 lemon
- 1 16oz frozen edamame
- 1 tablespoon minced garlic
- ¼ cup olive oil
- cracked black pepper & sea salt
Instructions
- Start by cooking 3 cups dry pasta in a large pot. (I don't use a specific amount of water, just enough to cover the pasta). Depending on the type of pasta you use, it may take longer to cook.
- Once your pasta is al dente, add in 1 16 oz bag of frozen edamame and continue to simmer until edamame is done.
- While the pasta and edamame are cooking, chop 1 cup of scallions and set aside.
- In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon minced garlic, ¼ cup olive oil, and a dash of cracked black pepper & sea salt.
- Once the pasta and edamame are both tender, drain the remaining water from the pot.
- Stir in chopped scallions and the lemon vinaigrette.
- Serve it immediately if you want to enjoy your pasta warm or refrigerate it for a cooler version.
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