Heart Healthy Recipes: Day 1

Edamame and penne salad with feta — Tom Hirschfeld/bonafidefarmfood.com

Edamame and Penne Salad With Feta

Serves 4; 1 1/2 cups per serving

4 ounces dried multigrain penne

2 cups frozen shelled edamame (green soybeans), thawed

1/2 15-ounce can no-salt-added black beans, rinsed and drained

1/2 cup chopped green onions

2 tablespoons snipped fresh parsley

1 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon olive oil (extra-virgin preferred)

2 medium garlic cloves, minced

1 1/2 to 2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/4 teaspoon salt

3 ounces low-fat feta cheese, crumbled

Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run the pasta under cold water for about 20 seconds to stop the cooking process. Drain well in a colander.

Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Using a rubber scraper, fold the pasta and feta into the mixture.

Nutritional Analysis (per serving)
Calories                         320
Total Fat                        10.0 g
     Saturated                   2.0  g
     Trans Fat                    0.0
     Polyunsaturated         1.0
     Monounsaturated       3.0
Cholesterol                       8 mg
Sodium                             453 mg
Carbohydrates                  38 g
     Fiber                            9 g
     Sugars                         4 g
Protein                              21 g

From the American Heart Association's Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association.

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