Edamame and Pasta with Feta

Easy to prepare, delicious and diabetes-friendly!

Posted in , Jan 12, 2011

Edamame and Pasta with Feta

This quick dish is great for lunch or dinner, and you can make it in a pinch!


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


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)

Reprinted with permission from 15-Minute Diabetic Meals, by Nancy Hughes. ©2010 by the American Diabetes Association

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