Linguine With Edamame And Tomatoes

12 ingredients
4 steps

Ingredients

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

Directions

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

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