Food & Cooking Recipes Salad Recipes Whole-Wheat Pasta with Vegetables and Lemon 4.6 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Ellie Miller Servings: 6 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, and lemon, to yield a multitude of tastes, textures, and nutrients. Ingredients 1 cup frozen shelled edamame 10 ounces asparagus, trimmed and cut into 2 ½-inch pieces 1 pound whole-wheat shell-shaped pasta (such as chiocciole) 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 shallot, finely chopped ⅓ cup dry white wine Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total) 2 ½ teaspoons coarse salt 2 cups baby arugula (about 1 ounce) 6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup) 2 tablespoons freshly grated ricotta salata 2 tablespoons chopped fresh chives Freshly ground pepper Directions Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside. Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside. Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with ricotta salata and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper. Cook's Notes You can serve this dish cold, as a pasta salad, if you like. Refrigerate, covered, up to one day. Rate it Print