Linguine with Edamame and Tomatoes for 2

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.