Pasta With Ricotta & Edamame

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 (15 ounce) container ricotta cheese (i use part skim)
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1 lb rotini pasta or 1 lb other short pasta
• 2 cups frozen shelled edamame
• 1/3 cup finely chopped basil
• 1/3 cup chopped sun-dried tomato (not in oil)
• salt and pepper

Recipe

• 1 stir ricotta with parmesan and 1/2 teaspoon salt in a large bowl.
• 2 bring large pot of salted water to a boil and cook pasta al dente.
• 3 add edamame to pot for final 3 minute of pasta cooking time.
• 4 reserve 1 cup cooking water before draining pasta & edamame.
• 5 add pasta & edamame to bowl with cheese mixture with 1/2 cup of cooking water (if mixture is too dry, add more of the water 1 tablespoons at a time until creamy).
• 6 stir in basil & sundried tomatoes.
• 7 season with salt & pepper.
• 8 serve immediately.