Rush-Hour Gourmet

Rush-hour cooks can never have too many good pasta recipes.

This one is among many easy and appealing dishes in Food to Live By: The Earthbound Farm Organic Cookbook (Workman, 2006) by Myra Goodman (the farm's cofounder) with Linda Holland and Pamela McKinstry.

A quick version of a Goodman family favorite, it is rich in flavor and nutrition, yet comes together in just the time it takes to cook the pasta.

Makes 4 servings

12 ounces (3 cups) whole wheat penne or shells

2 cups shelled edamame (soybeans) fresh or frozen (unthawed)

1/4 cup olive oil

2 large portobello mushroom caps (8 ounces total), sliced 1/4-inch

1/2 teaspoon salt

4 large cloves garlic, minced

Pinch of dried red pepper flakes

2/3 cup sliced sun-dried tomatoes

2 tablespoons each: minced fresh basil and/or flat-leaf parsley

1/2 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Cook pasta as directed on package until just tender, 12 to 15 minutes.

2. If the edamame is frozen or cold, rinse it in a strainer under hot running water for 1 minute.

3. Heat oil medium-hot in a large skillet. Cook mushrooms, without stirring, until brown on the bottom, 3 to 4 minutes. Add salt. Cook, stirring, until mushrooms release liquid, 3 minutes.

4. Add garlic and red pepper; cook on low until garlic is soft and fragrant, 2 minutes. Stir in the tomatoes, basil and parsley; heat through, 2 to 5 minutes.

5. For last 2 minutes of cooking time, add edamame to pasta water. When done, drain, return to pot, and stir in the mushroom sauce. Serve with the cheese.

Per serving: 700 calories, 34 grams protein, 83 grams carbohydrates, 14 grams sugar, 28 grams fat, 9 milligrams cholesterol, 565 milligrams sodium, 9 grams dietary fiber.