In a nonstick skillet sauté edamame, carrots, and red pepper with 1 tablespoon olive oil, season with salt and pepper; set aside when thoroughly cooked.
Bring a large pot of water to a boil; cook pasta according to package directions, drain and toss with remaining olive oil.
Combine spaghetti with green onions in a big bowl.
In a small bowl, whisk together the sauce ingredients.
