Ingredients
3-1/2 cups uncooked egg noodles2 tablespoons butter1 green onion, sliced1 tablespoon finely chopped sweet red pepper1/2 cup frozen shelled edamame, thawed1/4 cup reduced-sodium chicken broth1 tablespoon minced fresh parsley1-1/2 teaspoons minced fresh marjoram1-1/2 teaspoons minced fresh chives1 tablespoon olive oil1/4 cup grated Romano cheese
Preparation
Cook noodles according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion and red pepper; cook and stir until tender. Stir in edamame and broth; heat through. Add herbs.
Drain noodles and add to skillet; toss to combine. Transfer to a serving plate. Drizzle with oil and sprinkle with cheese.
