Linguine with Edamame and Tomatoes for 2 Recipe

Linguine with Edamame and Tomatoes for 2 Recipe photo by Taste of Home

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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

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Linguine with Edamame and Tomatoes for 2 Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

4 ounces uncooked multigrain 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

Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/4 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. Yield: 2 servings.

Nutritional Facts 1-1/2 cups equals 365 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 491 mg sodium, 54 g carbohydrate, 10 g fiber, 16 g protein.

Originally published as Linguine with Edamame and Tomatoes for 2 in Healthy Cooking August/September 2010

The History of Feta

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.