Lemony Shells with Edamame

Mmm... tasty lemony goodness from March 2006's issue of Prevention magazine... and it's good for you, too!

See? A mere mortal made this!

Lemony Shells with Edamame
Prep Time 4 minutes
Cooking Time 11 minutes

8 oz med pasta shells (I've also used farfalle)
2 cups frozen, shelled edamame (soybeans), thawed
Zest and juice of one lemon
1 tbsp extra virgin olive oil
1 oz Pecorino Romano cheese, grated

In deep pot, bring 8 oz water to a boil. Cook pasta, stirring occasionally, 6 minutes. Add edamame and cook until beans are tender and pasta is al dente, another 3 minutes. Drain, reserving 2 tablespoons of pasta water.

Meanwhile, place lemon zest (scrape thin outer yellow layer) and juice into a large bowl. Add reserved pasta water, oil, and 3/4 of the cheese, and mix well. Add edamame and shells to lemon mixture and toss to coat. Serve in bowls, sprinkled with remaining cheese. If desired, add side salad or steamed spinach.

Makes 4 servings

Per Serving (Weight Watchers, give it 7 points): 372 calories, 18g protein, 53g carbs, 9.3g fat, 2g sat fat, 7 mg chol, 5g fiber, 119mg sodium