I came across this recipe in the Taste of Home/Healthy Cooking August/September issue.
We've made it a couple of times and I like it more and more each time. The best part is, Hanna loves it! I didn't think children her age liked feta cheese!
Linguine with edamame and tomatoes
Total time:25 minutes
8oz uncooked multigrain liguine
1-1/2 cups frozen shelled edamame
4 green onions, thinly sliced (I never have these so we just use some yellow onion)
1 tbsp olive oil
2 cups cherry tomatoes, halved
3 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt
1/4 cup white wine or chicken broth
3/4 cup crumbled feta cheese
2 tbsp minced basil
Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.
In a 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 the linguine and edamame; cook and stir 2 to 3 minutes longer. Remove from heat. Sprinkle with cheese and basil; toss to coat.
Adding the extra liquid is key because without it, the dish can be dry.
I hope you enjoy it as much as we do!