Ingredients for Linguine With Edamame And Tomatoes
- 1 (12 ounce) package linguine
- 1 cup frozen shelled edamame
- 2 green onions, thinly sliced
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 cup dry white wine
- 1 tablespoon butter
- Feta Cheese (not used in recipe)
- 2 tablespoons fresh basil, chopped
- 1/4 cup grated fresh Parmesan cheese
- 1/2 cup pasta cooking water
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How to Make Linguine With Edamame And Tomatoes
- Cook linguine according to package directions. Add edamame during the last 3-4 minutes of cooking.
- Drain linguine and edamame, reserving 1/2 cup of pasta cooking water.
- While pasta cooks, heat olive oil in a large nonstick skillet over medium heat. Add sliced onions and saute until softened, about 5 minutes.
- Add halved cherry tomatoes, minced garlic, oregano, and salt. Cook for 2-3 minutes, stirring occasionally, until tomatoes begin to burst.
- Pour in white wine and cook for 1 minute, allowing the alcohol to evaporate slightly.
- Stir in the reserved pasta water and butter. Cook until the sauce slightly thickens, about 1 minute.
- Add the cooked linguine and edamame to the skillet. Toss gently to combine.
- Cook for 2-3 minutes, or until heated through.
- Remove from heat and stir in Parmesan cheese and fresh basil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
20g
Fat
37g
Carbs
19g
