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Linguine with Edamame and Tomatoes for 2

Featuring garden-fresh basil, cherry tomatoes, and edamame, this bright and hearty dish is a marvelous meatless meal any weeknight. —Diana Rios, Lytle, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 4 ounces uncooked whole wheat linguine
  • 3/4 cup frozen shelled edamame
  • 2 green onions, thinly sliced
  • 1-1/2 teaspoons olive oil
  • 1 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 tablespoons white wine or reduced-sodium chicken broth
  • 1/3 cup crumbled feta cheese
  • 1 tablespoon minced fresh basil

Directions

  • Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/4 cup cooking liquid.
  • In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine and reserved cooking liquid; cook and stir for 2 minutes.
  • Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from the heat. Sprinkle with cheese and basil; toss to coat.
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