Linguine with Edamame and Tomatoes for 2 |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Featuring garden-fresh basil, cherry tomatoes, and edamame, this bright and hearty dish is a marvelous meatless meal any weeknight. âDiana Rios, Lytle, Texas 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:
1. Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/4 cup cooking liquid.
2. 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.
3. Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from the heat. Sprinkle with cheese and basil; toss to coat. Yield: 2 servings.
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