Featuring garden-fresh basil, cherry tomatoes, and edamame, this bright and hearty dish is a marvelous meatless meal any weeknight. —Diana Rios, Lytle, Texas
Linguine with Edamame and Tomatoes for 2 Recipe photo by Taste of Home
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.
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