Whoa, Edamame!!

Here is a recipe for a healthy edamame, spinach, tomato, and garlic pasta.

Ingredients:
- 1 package of small sugar plum tomatoes (or cherry tomatoes)
- 1 package of shelled edamame (available at Trader Joe's)
- 1 bag of baby spinach
- approximately 6-7 cloves of garlic finely chopped
- about 2 cups of dry whole wheat pasta (here I used whole wheat rotini, but I've also used whole wheat egg noodles which have the lowest calories/fat and it comes out just as tasty)
- Seasoning (to taste): salt, pepper, chili flakes, garlic salt

Directions:
- Prepare pot with water to boil pasta. In the amount of time it takes the water to boil and for the pasta to cook, the rest of the dish should be ready to go.
- In a large skillet over medium heat, put about 1 tablespoon of olive oil and then pour in all of the sugar plum tomatoes whole and sprinkle with a little bit of salt.
- Cover skillet, occasionally moving tomatoes around the skillet for approximately 5-8 minutes until the tomatoes start to char a bit and become easy to squish.
- Lower the heat just a tad, and use a fork to squish all the tomatoes.

- Once all the tomatoes are squished, add in the finely chopped garlic and add a little more salt, pepper, and chili flakes.
- Let some of the liquid cook out, then add in shelled edamame.
- Stir everything together with a wooden spoon, and let everything cook together for about 2-3 minutes on low heat.

- Add baby spinach a pinch more salt, chili flakes, and garlic salt, then cover and let cook for another 2-3 minutes until spinach begins to wilt.
- Stir spinach into edamame, tomato, garlic mixture, then, use a slotted spoon to drain and scoop pasta out of the water and directly into the skillet.
- Stir everything together for a minute or two until everything is evenly distributed.

Serve it up, and enjoy!