Easy Parmesan and Edamame Spaghetti

• 220 g spaghetti, uncooked
• 2 Tbsp. olive oil
• 4 cloves garlic, minced
• 1/2 tsp. crushed red pepper
• 1 cup 25%-less-sodium chicken broth
• 1-1/2 cups frozen edamame (shelled)
• 1/2 cup chopped Italian parsley
• 1/2 cup Kraft 100% Parmesan Shredded Cheese

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat.
3. Add garlic and crushed pepper; cook and stir 2 to 3 min.
4. or until garlic is tender.
5. Add broth and edamame; cook 5 to 7 min.
6. or until broth is reduced by about half.
7. Drain spaghetti, reserving 1/3 cup of the cooking water.
8. Add spaghetti and reserved water to ingredients in skillet along with the parsley; mix lightly.
9. Sprinkle with cheese.

olive oil, garlic, red pepper, frozen edamame, italian parsley, cheese

Taken from www.kraftrecipes.com/recipes/easy-parmesan-edamame-spaghetti-175430.aspx (may not work)