Summer Pasta with Sweet Corn, Green Beans and Edamame
The textures of the tender-crisp vegetables in this dish blend beautifully and are tossed in a delicate basil-garlic-olive-oil sauce -- enough to lend a light summery flair without overpowering the individual flavors. I dare you to find a more perfectly fresh pasta!
What you'll need:
14-ish ounces whole grain pasta
1/2 pound green beans, trimmed and cut into 2-inch pieces
8 oz frozen shelled edamame
2 ears of corn, shucked and kernels cut from cobs
4 garlic cloves, minced
3 tablespoons olive oil
Zest and juice of one lemon
1 cup basil leaves, julienned
Coarse sea salt
Fresh parmesan cheese, grated
Bring a large pot of water to boil and cook pasta according to package directions (I personally prefer it a little firmer for this dish). Add the green beans and edamame 3-4 minutes before the end of cooking. Drain pasta and vegetables and return to pot.
Immediately stir in corn, olive oil and garlic. Add lemon zest and juice, basil, and salt to taste. Stir to combine.
Top with parmesan cheese. Serves 6.
Adapted from Power Foods