Cook the Spaghettini in a large pot, with salted water, until al dente.
Rinse, and transfer the pasta back into the pot.
Add all of the ingredients except the feta into the pot with the pasta.
Transfer to the stovetop and place over medium-high heat.
Stir the pasta every 3 – 4 minutes to help the ingredients combine and prevent sticking.
Continue to cook for 10 - 15 minutes until pasta and edamame is tender, absorbs most of the liquid, and the flavours combine.
Adjust seasoning to taste.
Serve immediately with crumbled feta on top!
Video
Notes
Use any other pasta you desire! Make it gluten free, and even choose a different type like penne, spaghetti, etc. It’s endless!Add any other vegetables you wish! Customize the dish !Serve this with extra cheese on top, cooked asparagus, fresh tomatoes, or toasted sourdough bread! YUM!Store this in an airtight container in the fridge for 5 – 7 days. Reheat to serve.