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 Recipe photo by Taste of Home
1/4 cup white wine or reduced-sodium chicken broth
3/4 cup crumbled feta cheese
2 tablespoons minced fresh basil
Directions
Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 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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Average Rating:
Serenas1
Jan 31, 2013
No comment left
Pinstripes
Dec 29, 2012
Love it. Made it twice in one week. Easy and tasty!
Pinstripes
Dec 23, 2012
Great!
IvyRiggs
Mar 28, 2012
No comment left
WhitneyR
Mar 12, 2012
We love this recipe! It was flavorful and surprisingly filling for a meatless entree! Bonus: it comes together fast!
snoozq
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
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
Sep 13, 2010
Overall great recipe, but does need salt & pepper to taste.
mjlouk
Aug 16, 2010
I thought this was pretty bland. I wouldn't make it as written again.
heyjude42
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!
Reviews
No comment left
Love it. Made it twice in one week. Easy and tasty!
Great!
No comment left
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!