4 ounces uncooked whole-grain penne or rotini pasta
8 ounces fresh or frozen shelled edamame
1 1/2 cups sweet grape tomatoes, quartered
16 pitted kalamata olives, coarsely chopped
2 tablespoons chopped fresh basil leaves, or 2 teaspoons dried basil leaves
1/2 teaspoon dried rosemary leaves, crumbled (optional)
1 medium garlic clove, minced
1/8 teaspoon dried red pepper flakes (optional)
1 medium lemon, halved, optional
2 ounces crumbled reduced-fat feta
How to make it
Cook the pasta according to the package directions, omitting any salt or fats and adding the edamame during the last two minutes of cooking time.
In a small bowl, combine the tomatoes, olives, basil, rosemary (optional), garlic, and pepper flakes. Toss to blend and set aside.
Drain the pasta and edamame in a colander, place on a serving platter or pasta bowl, squeeze lemon over all, top with feta, and mound the tomato mixture in the center.
Serves 4 and has: 253 calories, 32 g carbohydrates, 13 g protein, 7 g fat, 4 g sugars, 340 mg sodium
See more recipes at diabetes.org/mfa-recipes/