Edamame, Basil, and Ricotta Pasta

Here’s another simple, delicious, healthy weeknight pasta for you. Spring is in the air, and this dish is the perfect way to celebrate. Shelled soy beans are combined with plenty of chopped fresh basil and creamy ricotta to create a simple, flavorful sauce for pasta. I used try-color penne here, but any shape or flavor would be delicious. To save time, cook the soy beans briefly in the pasta water. This dish is on the table in about 20 minutes flat and is packed with nutrients – not to shabby! Don’t you just love easy pasta recipes like this?

Penne with Edamame, Basil, and Ricotta

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4.3 from 6 reviews
Edamame, Basil, and Ricotta Pasta
Prep Time
Cook Time
Total Time
A quick and flavorful weeknight meal, this simple pasta dish screams spring.
Recipe Type: Entree
Yield: 4 servings
  • 1 pound pasta, such as penne
  • 3½ cups shelled edamame (soy beans)
  • 3 tablespoons chopped basil
  • ¾ cup ricotta
  • Salt and pepper
  • Grated parmesan
  1. Cook the pasta according to the package directions. Drain and set aside. (If using frozen soy beans then add them to the pasta water 5 to 10 minutes before pasta is done, and remove 1 cup of them with a slotted spoon before draining. They float to the top.)
  2. Put 1 cup of the soy beans with the ricotta and basil in a large bowl and lightly mash together with a fork.
  3. Add the pasta and remaining soy beans and toss to fully coat.
  4. Season with salt and pepper and serve with grated Parmesan.
Kosher dairy, Vegetarian

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30 thoughts on “Edamame, Basil, and Ricotta Pasta

  1. Suzi

    Definitely spring time pasta and the edamames are a wonderful addition. I could eat a ton of them with a little sea salt. Happy Wednesday!

  2. Sissi

    I’m so happy you post another pasta dish! I eat rice all the time and pasta is now rare on my table.
    Your pasta looks gorgeous and seeing edamame has put a big smile on my face because I love it as a snack and also experimenting with it in different, also European dishes.

  3. mjskit

    Another fabulous pasta Katherine! Easy and tasty. Love the use of ricotta just smashed up with the basil for the “sauce”. Great recipe!

  4. Debra Kapellakis

    I didn’t know what Edamame was. I looked it up. I would use them if I could get them. thank you for sharing

  5. Raymund

    Whats not to love in that plate, it looks good and healthy at the same time. I love edamame and always order it when we dine in at a Japanese restaurant

  6. kitchenriffs

    I can never have too many pasta dishes! And I love cooking veggies with the pasta – I do this all the time! Mainly because I’m lazy, but it’s so easy. And who wants to wash an extra pot? (Remember, I’m lazy!) Good stuff – thanks.

  7. Natalie

    Ricotta cheese is the best! That looks fabulous. I’ve been trying to find healthy renditions of my favorite pastas so I can get my butt in shape. I tried this healthy skillet lasagna last night and it was so good! Definitely a recipe to share 🙂


  8. Kate

    I wanted to like this so much, I really did. So clean, so simple. But it was so incredibly dry. I added pasta water then cream. No go. And this was with the full order of the sauce and half the amount of the pasta. I do not know what happened but I was so disappointed!

    • Katherine

      Kate, I’m so sorry you didn’t like it! I was surprised when mine didn’t turn out dry because I know it has the potential to be, but it really didn’t. I’ll have to test the recipe again and see what went wrong. The type of ricotta and how much moisture is in it can have something to do with it. Anyway, thanks so much for the feedback!

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