Save on Pinterest

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
  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video