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Featuring garden-fresh basil, cherry tomatoes, and edamame, this bright and hearty dish is a marvelous meatless meal any weeknight. —Diana Rios, Lytle, Texas
This recipe is:
Healthy
Quick
Cooking for 2: Linguine with Edamame and Tomatoes for 2
Nutritional Facts 1-1/2 cups equals 370 calories, 11 g fat (3 g saturated fat), 11 mg cholesterol, 514 mg sodium, 54 g carbohydrate, 10 g fiber, 17 g protein.
Originally published as Linguine with Edamame and Tomatoes in Healthy Cooking August/September 2010, p60
The History of FetaFETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Dec. 29, 2012 by Pinstripes
Love it. Made it twice in one week. Easy and tasty!
Reviewed on Dec. 23, 2012 by Pinstripes
Great!
Reviewed on Mar. 12, 2012 by WhitneyR
We love this recipe! It was flavorful and surprisingly filling for a meatless entree! Bonus: it comes together fast!
Reviewed on Oct. 02, 2011 by snoozq
I made this for my daughter and myself, so I cut it in half. Did not have oregano, so I added 1/2t. dried basil, and one frozen cube of fresh basil, which I saute'd along with tomatoes, garlic, dried basil and salt. I use Crazy Jane's Mixed up salt. Left out the green onions. One clove of garlic, was plenty. Used frozen Edamame, in the pods, so I had to cook them first and then add to the already cooked pasta. I may try adding cooked chicken breast or crumbled sweet Italian sausage next time I make this.
Reviewed on Oct. 12, 2010 by Bernadine Jennings
We had this for dinner last night and my husband and I agree it's a keeper. We enjoyed the blend of flavors accented by the salty bite of feta. This one is going in our file of regulars worth repeating.
Reviewed on Sep. 13, 2010 by jifferz
Overall great recipe, but does need salt & pepper to taste.
Reviewed on Aug. 16, 2010 by mjlouk
I thought this was pretty bland. I wouldn't make it as written again.
Reviewed on Jul. 22, 2010 by heyjude42
A wonderful change of pace. I did not have edamame so I substiututed with zucchini. Next time I will use 2 garlic cloves as it was a bit strong for our taste. I will make this again!
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