Edamame and Pasta with Roasted Peppers

Ingredients 4 tablespoons olive oil 8 ounces mushrooms of choice, sliced 2 garlic cloves, minced 1/4 cup white wine 1 cup cooked edamame beans 2/3 cup chopped roasted peppers 1 tablespoon dried basil Salt and pepper 8 ounces whole-wheat (medium) pasta shells Parmesan cheese

Directions

Bring a large pot of water to a boil and cook the pasta until al dente.

Meanwhile, in a large skillet coated with DuPont Teflon non-stick, heat 2 tablespoons of the oil and add the mushrooms, cooking for about 6 minutes. Add the garlic and cook until lightly browned. Stir in the wine and cook with a partial lid on the skillet for about 8 minutes or until the mushrooms are tender.

Remove the lid and stir in the edamame and roasted peppers, and season with the basil and salt and pepper to taste. Add the remaining olive oil to the pasta, tossing to coat. Add the drained pasta to the skillet and toss to combine. Sprinkle generously with Parmesan cheese.