Pasta with Edamame and Arugula

From Cooking Light



Ingredients:
8 ounces uncooked whole-wheat penne (tube-shaped pasta)
2 tablespoons olive oil
1 tablespoon butter
2 cups frozen shelled edamame (green soybeans), thawed
2 cups loosely packed baby arugula
1 cup grape tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
2 ounces fresh Parmigiano-Reggiano cheese, shaved

Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil and butter in a large skillet over medium heat. Add edamame to pan; cook 2 minutes or until edamame are thoroughly heated, stirring occasionally. Combine pasta and edamame in a large bowl. Stir in arugula and next 6 ingredients (through salt), tossing well. Sprinkle each serving with cheese.

Comments:
This was very easy to make - cook pasta, heat edamame, chop tomatoes. But it was gross. Maybe it was the arugula - I didn't think Adam would like it but he wanted to try it. Maybe it was the whole-wheat pasta. I don't know. But we won't make this one again.