Spaghetti with Edamame Parsley Garlic and Olive Oil
Elevate your pasta night with this vibrant and wholesome Spaghetti with Edamame, Parsley, Garlic, and Olive Oil. This recipe combines the nutty sweetness of edamame with the bright, herbal punch of fresh parsley, while savory garlic and extra-virgin olive oil create an aromatic base. Finished with a touch of zesty lemon, freshly grated Parmesan, and a hint of optional red pepper flakes, every forkful is a delightful blend of refreshing, earthy flavors. Ready in just 30 minutes, this quick and easy dish is perfect for busy weeknights but elegant enough to impress at a dinner party. Packed with plant-powered protein from the edamame and a light creamy sauce from pasta water and Parmesan, it’s a satisfying option that’s both nutritious and indulgent. Pair it with a crisp glass of white wine and watch this Mediterranean-inspired meal shine.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 1 cup frozen shelled edamame
- 1 cup fresh parsley leaves
- 4 large garlic cloves
- 0.333 cup extra-virgin olive oil
- 0.5 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
While the spaghetti cooks, place the frozen edamame in a small pot of boiling water and cook for 3-4 minutes, or until tender. Drain and set aside.
Finely chop the fresh parsley leaves and mince the garlic cloves. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to let the garlic brown.
Add the cooked edamame to the skillet and cook for 1-2 minutes, stirring occasionally.
Add the drained spaghetti to the skillet, tossing to combine with the garlic and edamame. Gradually add the reserved pasta water, a few tablespoons at a time, to create a light sauce. You may not need the full cup of pasta water.
Stir in the chopped parsley, grated Parmesan cheese, lemon zest, and lemon juice. Season with salt, black pepper, and red pepper flakes if using. Toss until everything is evenly coated and heated through.
Serve the spaghetti immediately, garnished with additional parsley or Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.0 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 420 mg | 32% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
