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
Ingredients
- 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
Reviews
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Love it. Made it twice in one week. Easy and tasty!
Great!
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We love this recipe! It was flavorful and surprisingly filling for a meatless entree! Bonus: it comes together fast!
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.
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.
Overall great recipe, but does need salt & pepper to taste.
I thought this was pretty bland. I wouldn't make it as written again.
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!