Red Lentil Pasta with Corn, Edamame and Green Beans

red lentil pasta recipe

Red Lentil Pasta with corn, edamame and green beans: edamame contains as much protein per serving as eggs and milk, and are also a good source of iron, zinc, and B vitamins.

1 pound red lentil pasta
2 cups fresh green beans trimmed
2 cups frozen edamame shelled
2 ears of corn, shucked, kernels cut from cob
2 garlic cloves minced
3 tbsp extra virgin olive oil
Finely grated zest and juice of 1 lemon
1 cup loosely packed fresh torn basil
Course salt and pepper to season

Cook pasta according to packet instructions. Add edamame and beans 3- 4 mins before end. Drain pasta and vegetables and place in bowl. Add corn immediately stir in garlic and oil. Add lemon zest and juice, basil. Salt and pepper to taste. Stir to combine. Serve hot or cold as a great summer

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