Pasta with fresh beans make for perfect springtime pasta dinners. They are light enough that you won’t feel too full afterwards, but still provide lots of antioxidants. Fresh beans, an April Foods of the Month, include edamame, green beans and lima beans. Check out these ideas for adding more fresh beans to your whole wheat pasta dishes this month and throughout the year!
Salmon Edamame Pasta – Mix shelled edamame beans with whole wheat penne pasta, roasted cherry tomatoes and chives. Make a sauce for this dish by mixing a splash of olive oil with a tablespoon of dijon mustard, a little low-fat mayonnaise, a squeeze of lemon and salt, to taste. Add in pieces of salmon (it works great with leftovers) for a colorful and healthy meal.
Spinach and Lima Bean Pasta – Cook whole wheat penne according to directions. Add lima beans 5 minutes before draining the pasta. Meanwhile, use a large skillet to cook cherry tomatoes, spinach leaves, garlic and onions in extra virgin olive oil until spinach becomes wilted. Mix together with the pasta and lima beans and serve with parmesan cheese.
Pesto Pasta with Edamame – A simple dish, just add shelled edamame beans to your favorite whole wheat spaghetti with basil. Top with a squeeze of lemon to serve.
Whole Wheat Gnocchi with Green Beans – The trick for making delicious gnocchi is cooking it in a skillet. On medium heat, heat extra virgin olive oil in a large skillet, then add whole wheat/sweet potato gnocchi. Cook for about 10 minutes, seasoning with salt and pepper, until the gnocchi is crispy on the outside and softened on the inside. Next, add grilled chicken and cooked green beans. Top with a squeeze of lemon and parmesan cheese for a tasty dinner (pictured below)!
