Vegetable and Edamame Pasta with Basil Cream Sauce

Vegetable and Edamame Pasta with Basil Cream Sauce
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 260.8
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.7 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 7.3 g
  • Protein: 8.2 g

View full nutritional breakdown of Vegetable and Edamame Pasta with Basil Cream Sauce calories by ingredient

Number of Servings: 7


    Approx 9 oz Rotini or Penne pasta
    2 tsp extra virgin olive oil
    1 cup chopped sweet onion
    3 garlic cloves, minced
    1 orange bell pepper, chopped
    1 yellow bell pepper, chopped
    1 small zucchini, chopped
    1 cup frozen shelled edamame

    Basil sauce: 1 cup packed fresh basil, 1 small avocado (or half large), 1/4 cup fresh lemon juice, 2 tbsp water, 2 tbsp olive oil, 1 tsp kosher salt, black pepper & red pepper flakes (to taste)


Bring a large pot of water to a boil.

Sautee onion, olive oil, and minced garlic in a large skillet for about 5 minutes on medium heat. Add in chopped vegetables (except for the tomato) and edamame. Sauté for another 10 minutes. Reduce heat as needed.

Meanwhile, add the pasta to the boiling water and cook for 9-11 minutes, being careful not to overcook. Pour into colander and rinse very well with cold water to stop the cooking process. Set aside.

In a food processor, make the basil cream sauce by processing the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and red pepper flakes until smooth (or just about).

Just before the vegetables are done cooking, add the chopped tomatoes, and cook for another 5 minutes until tender.

Add drained pasta to the vegetables in the skillet. Mix. Now, pour on the basil cream sauce and stir until combined. Season with salt, pepper, and red pepper flakes, to taste. Garnish with basil leaves. Serve warm or cold. Makes 4-6 servings.

Serving Size: 7 one-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user 2DOGSANDACHICK.