- Cook pasta according to package directions, omitting salt; drain.
- Meanwhile, cook edamame according to package directions, omitting salt; drain. Cool slightly and shell soybeans.
- Sauté onion in hot oil in large skillet over medium-high heat 2 minutes until onion is translucent. Stir in soybeans, 1/4 cup water, 1 Tbsp. less sodium soy sauce and wine; bring to boil. Add spinach; cook, stirring, until spinach starts to wilt. Stir in remaining 2 Tbsp. less sodium soy sauce and pasta. Cook, stirring, until spinach wilts and pasta is evenly coated with sauce.
- Pour pasta mixture into large serving bowl. Sprinkle with cheese and pepper; toss together to combine. Serve immediately. *Or, substitute with 1-1/4 cups frozen shelled green soybeans, cooked according to package directions, omitting salt.
ingredients
1/2 pound medium shell pasta
12 ounces fresh or frozen edamame* in shell
1 cup chopped onion
3 tablespoons olive oil
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1/3 cup dry white wine
1/2 pound baby spinach leaves, washed and well drained
1/2 cup (1-1/2 oz.) shredded fresh Parmesan cheese
1/2 teaspoon black pepper
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
