Shrimp and Edamame Rotini

8 ounces (3 cups) dry whole wheat rotini or whole wheat blend rotini, such as fiber-enriched Barilla Plus

11/2 cups frozen shelled edamame, thawed

1 tablespoon olive oil

4 cloves garlic, minced

1 pound large raw shrimp, shelled and deveined

1 15-ounce can diced tomatoes

1/3 cup grated Parmesan cheese

3 tablespoons chopped fresh parsley

Salt and pepper to taste

Cook the rotini in a large saucepan according to package directions. Add the edamame (soybeans) for the last 5 minutes of cooking. When the pasta and edamame are done, drain and return to the saucepan.

While the pasta is cooking, heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the shrimp and cook over high heat for 1 minute per side; add the diced tomatoes and bring to a boil. Lower the heat and simmer for an additional 2 minutes.

Combine the shrimp mixture with the cooked pasta and edamame. Toss with the Parmesan cheese and parsley. Season with salt and pepper.

Makes 5 servings, each with 486 calories, 43g protein, 58g carbs, 10g fiber, 12g total fat (3 saturated), 180mg cholesterol, 537 mg sodium.