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Challenge: Savoring Spring

Light & Fresh Lemon Edamame Pasta

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This slightly lemony meal is light, refreshing, and totally irresistible. Enjoy it for lunch, dinner, or bring it as a side to your next party. Everyone will love it!

Light & Fresh Lemon Edamame Pasta


  • 3 cups dry pasta
  • 1 cup scallions
  • juice of 1 lemon
  • 1 16oz bag frozen edamame
  • 1 Tbsp minced garlic
  • ¼ cup olive oil
  • cracked black pepper & sea salt


  1. Start by cooking 3 cups dry pasta in a large pot. (I don't use a specific amount of water, just enough to cover the pasta). Depending on the type of pasta you use, it may take longer to cook.
  2. Once your pasta is al dente, add in 1 16 oz bag of frozen edamame and continue to simmer until edamame is done.
  3. While the pasta and edamame are cooking, chop 1 cup of scallions and set aside.
  4. In a small bowl, whisk together the juice of 1 lemon, 1 Tbsp minced garlic, ¼ cup olive oil, and a dash of cracked black pepper & sea salt.
  5. Once the pasta and edamame are both tender, drain the remaining water from the pot.
  6. Stir in chopped scallions and the lemon vinaigrette.
  7. Serve it immediately if you want to enjoy your pasta warm or refrigerate it for a cooler version.

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