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Whole-Wheat Pasta with Vegetables and Lemon

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Recipe photo courtesy of Ellie Miller

Whole-wheat pasta, such as this shell-shaped chiocciole, is a high-fiber pick. Here, it's combined with other Italian ingredients (arugula and ricotta salata), plus Japanese edamame, to yield a multitude of tastes, textures, and nutrients.

Source: Martha Stewart Living, June 2005
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Directions

Cook's Notes

You can serve this dish cold, as a pasta salad, if you like. Refrigerate, covered, up to one day.

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