(Yield: 4 servings)
1/2 pound medium shell pasta
12 ounces fresh or frozen edamame* in shell
1 cup chopped onion
3 tablespoons olive oil
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1/3 cup dry white wine
1/2 pound baby spinach leaves, washed and well drained
1/2 cup (1-1/2 oz.) shredded fresh Parmesan cheese
1/2 teaspoon black pepper
- Cook pasta according to package directions, omitting salt; drain.
- Meanwhile, cook edamame according to package directions, omitting salt; drain. Cool slightly and shell soybeans.
- Sauté onion in hot oil in large skillet over medium-high heat 2 minutes until onion is translucent. Stir in soybeans, 1/4 cup water, 1 Tbsp. less sodium soy sauce and wine; bring to boil. Add spinach; cook, stirring, until spinach starts to wilt. Stir in remaining 2 Tbsp. less sodium soy sauce and pasta. Cook, stirring, until spinach wilts and pasta is evenly coated with sauce.
- Pour pasta mixture into large serving bowl. Sprinkle with cheese and pepper; toss together to combine. Serve immediately. *Or, substitute with 1-1/4 cups frozen shelled green soybeans, cooked according to package directions, omitting salt.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.