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Linguine with Edamame and Tomatoes

Featuring garden-fresh basil, cherry tomatoes, and edamame, this bright and hearty dish is a marvelous meatless meal any weeknight. —Diana Rios, Lytle, Texas
Linguine with Edamame and Tomatoes
Linguine with Edamame and Tomatoes Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

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

Directions

  • Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 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.
Nutrition Facts
1-1/2 cups: 370 calories, 11g fat (3g saturated fat), 11mg cholesterol, 514mg sodium, 54g carbohydrate (5g sugars, 10g fiber), 17g protein.
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