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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 cup: 370 calories, 11g fat (3g saturated fat), 11mg cholesterol, 514mg sodium, 54g carbohydrate (5g sugars, 10g fiber), 17g protein.

Reviews for Linguine with Edamame and Tomatoes

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Pinstripes User ID: 3468767 97503
Reviewed Dec. 29, 2012

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

Pinstripes User ID: 3468767 179120
Reviewed Dec. 23, 2012


WhitneyR User ID: 5277252 164974
Reviewed Mar. 12, 2012

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

snoozq User ID: 4181587 111627
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."

Bernadine Jennings User ID: 543987 164972
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."

jifferz User ID: 5423081 162978
Reviewed Sep. 13, 2010

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

mjlouk User ID: 1712085 179550
Reviewed Aug. 16, 2010

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

heyjude42 User ID: 4374425 179118
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.