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Pesto edamame pasta toss

Makes 4 servings


  • 8 oz. whole wheat spaghetti
  • ½ cup pesto (test recipe used Classico pesto)
  • 16 oz. fresh spinach
  • 2 cups shelled edamame, fresh or frozen and thawed
  • ⅓ cup lemon juice
  • ¾ cup sliced almonds


In a large pot of boiling water, cook pasta according to directions. Drain and pour into a large mixing bowl. Add pesto, fresh spinach (some will wilt from the heat of the cooked pasta—that is ok), edamame, lemon juice and almonds. Give it a toss and enjoy!

Nutrition analysis per serving: 550 calories, 26 g fat, 25 g protein, 57 g carbohydrate, 9 g fiber, 490 mg sodium

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