5 min prep10 min cookEasy

High-Protein Pomodoro

Edamame spaghetti in a fresh tomato-basil sauce — 22g protein, 220 calories

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A classic Italian pomodoro reimagined with edamame spaghetti, which perfectly mimics the texture of whole wheat pasta while packing over 20g of protein natively. Tossed in a simple sauce of crushed tomatoes, blistered cherry tomatoes, garlic, and fresh basil. Light, clean, and satisfying — only 220 calories for a full plate of pasta.

📊Nutrition

Per serving

0kcalCalories

0gProtein

0gFats

0gCarbs

Pasta & Sauce

50gDry edamame spaghetti (or black bean/soybean pasta)
100gPlain crushed tomatoes or passata (no sugar added)
50gFresh cherry tomatoes, halved
1-2 clovesGarlic, finely minced
a handfulFresh basil leaves
as neededZero-calorie cooking spray
to tasteSalt and freshly ground black pepper
a tiny pinchZero-calorie sweetener (Erythritol)
1 tbspNutritional yeast (optional)

👨‍🍳Method

Boil the Pasta

3-5 min

Bring a pot of salted water to a boil. Add the edamame or protein pasta and cook according to the package instructions (usually 3-5 minutes as it cooks faster than traditional wheat pasta). Drain, reserving about 2 tablespoons of the pasta water, and set aside.

💡Don't overcook edamame pasta — it turns mushy fast. Pull it 30 seconds before the package says.

Blister the Tomatoes

1-2 min

Heat a non-stick skillet over medium heat and coat generously with zero-calorie cooking spray. Add the minced garlic and halved cherry tomatoes. Sauté for 1-2 minutes until the garlic is fragrant and the tomatoes just begin to soften and blister.

Simmer the Sauce

3-4 min

Pour the crushed tomatoes into the skillet. Stir in the salt, black pepper, zero-calorie sweetener, and half of your fresh basil (torn by hand). Reduce the heat to low and let the sauce simmer for 3-4 minutes so the flavors meld and the sauce thickens.

💡The tiny pinch of sweetener neutralizes the tomato acidity without adding any sugar — it's a classic Italian restaurant trick.

Toss and Combine

1 min

Add the cooked pasta and the reserved pasta water directly into the simmering sauce. Toss vigorously for about 1 minute until the sauce clings perfectly to the noodles.

Garnish and Serve