Recipe by Ingrid Nicolich-Obregon
From Taste of Home Healthy Cooking If you have fresh oregano, substitute 1 tablespoon (minced)
Top Review by PSU Lioness
This sounded really good in concept but I found a couple of things that didn't seem to work. I did follow the recipe instructions and quantities exactly and it seemed like there wasn't enough sauce for all of the pasta. Also, I cooked the pasta to al dente according to the box directions and then when I followed the step that had you add the pasta to the sauce and cook it for another 3 minutes, the pasta became overcooked and seemed to suck up all of the sauce and left it lacking in flavor. We wound up having to drizzle a little bit of Greek dressing over the pasta to get some taste back into it. I hate giving bad reviews but this just didn't work. The sauce was really bold and tasty before I put it onto the pasta and cooked it. Maybe next time I'll just pour the sauce over the pasta and toss it with the feta before I serve it. This dish really has potential to be delicious if the cooking method is tweeked a little.
- 8 ounces linguine
- 1 1⁄2 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
- 1⁄2 teaspoon salt
- 1⁄4 cup white wine or 1⁄4 cup reduced-sodium chicken broth
- 1 tablespoon butter
- 3⁄4 cup crumbled feta cheese
- 2 tablespoons fresh basil, minced
Directions See How It's Made
- 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.