Categories: Pasta, Vegetarian

Ingredients

• 2 quartswater
• 1/2 cupsfrozen shelled edamame
• 1/3 tablespoonsextra-virgin olive oil
• 1/3 tablespoonsdried oregano
• 1/3 tablespoonsdried basil
• 1/2 teaspoonsred-pepper flakes
• 1 cupswhole wheat ziti, bow-ties, wheels, or penne
• 1 cupsbroccoli florets
• 1 yellow squash, sliced
• 1 zucchini, sliced
• 1/4 (3.5 ounces) reduced-fat crumbled feta cheese
• 2 tablespoonsgrated Parmesan cheese (optional)

Directions

1. In a large pot, combine the water, edamame, oil, oregano, basil, and red-pepper flakes. Bring to a boil over high heat.

2. Add the pasta. Cook for 4 minutes.

3. Add the broccoli, squash, and zucchini. Cook for 5 to 7 minutes, or until the pasta is al dente.

4. Drain the pasta and vegetables until dripping but not dry. Add the feta, and toss until completely mixed. Sprinkle on the Parmesan (if using).

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