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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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


  • 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.
Nutrition Facts
1-1/2 cups: 370 calories, 11g fat (3g saturated fat), 11mg cholesterol, 514mg sodium, 54g carbohydrate (5g sugars, 10g fiber), 17g protein.
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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


  • 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!