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Linguine with Edamame and Tomatoes

 Linguine with Edamame and Tomatoes
Featuring garden-fresh basil, cherry tomatoes, and edamame, this bright and hearty dish is a marvelous meatless meal any weeknight. —Diana Rios, Lytle, Texas
4 ServingsPrep/Total Time: 25 min.


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


  • 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 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:
  • 4 servings.

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Linguine with Edamame and Tomatoes (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.