Ingredients (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.
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