Linguine With Edamame and Tomatoes

Name: Linguine With Edamame and Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
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

Submitted by Ingrid N.

"From Taste of Home Healthy Cooking If you have fresh oregano, substitute 1 tablespoon (minced)"

Download

photo by Ingrid N.

Ready In:: 25mins
Ingredients:: 12
Serves:: 4

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

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 (or chicken broth), reserved cooking liquid and butter; cook and stir for 2 minutes.
Add linguine and edamame; cook and stir 2-3 minutes longer.
Remove from heat. Sprinkle with cheese and basil; toss to coat.

Questions & Replies

Got a question? Share it with the community!

Reviews

This sounded really good in concept but I found a couple of things that didn't seem to work. I did follow the recipe instructions and quantities exactly and it seemed like there wasn't enough sauce for all of the pasta. Also, I cooked the pasta to al dente according to the box directions and then when I followed the step that had you add the pasta to the sauce and cook it for another 3 minutes, the pasta became overcooked and seemed to suck up all of the sauce and left it lacking in flavor. We wound up having to drizzle a little bit of Greek dressing over the pasta to get some taste back into it. I hate giving bad reviews but this just didn't work. The sauce was really bold and tasty before I put it onto the pasta and cooked it. Maybe next time I'll just pour the sauce over the pasta and toss it with the feta before I serve it. This dish really has potential to be delicious if the cooking method is tweeked a little.

PSU_Lioness