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Linguine with Edamame and Tomatoes Recipe

Linguine with Edamame and Tomatoes Recipe

Featuring garden-fresh basil, cherry tomatoes, and edamame, this bright and hearty dish is a marvelous meatless meal any weeknight. —Diana Rios, Lytle, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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


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

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.

Reviews for Linguine with Edamame and Tomatoes

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Reviewed Dec. 29, 2012

"Love it. Made it twice in one week. Easy and tasty!"

Reviewed Dec. 23, 2012


Reviewed Mar. 12, 2012

"We love this recipe! It was flavorful and surprisingly filling for a meatless entree! Bonus: it comes together fast!"

Reviewed Oct. 2, 2011

"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 Oct. 12, 2010

"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 Sep. 13, 2010

"Overall great recipe, but does need salt & pepper to taste."

Reviewed Aug. 16, 2010

"I thought this was pretty bland. I wouldn't make it as written again."

Reviewed Jul. 22, 2010

"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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.