Recipe – Spaghetti with Garlic and Edamame

Recipe – Spaghetti with Garlic and Edamame

Want pasta original? Make delicious protein spaghetti that calls for spring!


  • 300 g spaghetti
  • 500 ml (2 cups) peeled frozen edamame
  • 75 ml (1/3 cup) extra virgin olive oil
  • 30 ml (2 tbsp) minced garlic, well packed
  • 250 ml (1 cup) fresh parsley, finely chopped
  • Zest and juice of 1 large lemon
  • 175 ml (3⁄4 cups) ricotta
  • 60 ml (1⁄4 cup) 15% country cream (optional)
  • 60 ml (1⁄4 cup) nuts of your choice (e.g. almonds, pine nuts, walnuts) (optional)
  • grated parmesan to taste (optional)
  • Salt and pepper for taste


In a large pot of salted boiling water, cook pasta according to manufacturer’s instructions. Five minutes before the end of cooking, add the edamame. Drain the pasta and beans, then return them to the pot.

Meanwhile, heat the oil in a skillet over low heat and lightly brown the garlic, about 8 minutes. The oil should boil, not boil. Turn off the heat, then add the parsley, lemon juice and zest, ricotta, and cream as desired. Salt and pepper. Pour over pasta and mix well.

Serve immediately. Garnish with walnuts and Parmesan, if desired.

This recipe is from the book. Squirrels, Developed by nutritionist Julie Degrozeyer, published by Éditions La Presse. (248 pages / $29.95)

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