Whole-wheat pasta with edamame, arugula, and herbs

from Cooking Light

8 oz uncooked whole-wheat penne
2 T olive oil
1 T butter
2 cups frozen shelled edamame, thawed
2 cups loosely packed baby arugula
1 cup grape tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
3 T chopped fresh basil
1 T chopped fresh thyme
1/2 t kosher salt
2 oz fresh Parmigiano-Reggiano cheese, shaved

1. Cook pasta and drain.
2. Heat oil and butter in large skillet over med heat. Add edamame to pan; cook 2 min or until throughly heated, stirring occasionally. Combine pasta and edamame in large bowl. Stir in arugula and next 6 ingredients (through salt), tossing well. Sprinkle each serving with cheese.

Yield: 4 servings.