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Linguine With Edamame and Tomatoes

8 ounces linguine
1 12 cups frozen shelled edamame
4 green onions, thinly sliced
1 tablespoon olive oil
2 cups cherry tomatoes, halved
4 garlic cloves, minced
1 teaspoon dried oregano
12 teaspoon salt
14 cup white wine or 14 cup reduced-sodium chicken broth
1 tablespoon butter
34 cup crumbled feta cheese
2 tablespoons fresh basil, minced


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 (or chicken broth), reserved cooking liquid and butter; cook and stir for 2 minutes. Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from heat. Sprinkle with cheese and basil; toss to coat.

Source: www.food.com