Ingredients
8 ounces uncooked whole wheat linguine1-1/2 cups frozen shelled edamame4 green onions, thinly sliced1 tablespoon olive oil2 cups cherry tomatoes, halved3 garlic cloves, minced1 teaspoon dried oregano1/2 teaspoon salt1/4 cup white wine or reduced-sodium chicken broth3/4 cup crumbled feta cheese2 tablespoons minced fresh basil
Preparation
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 and reserved cooking liquid; cook and stir for 2 minutes.
Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from the heat. Sprinkle with cheese and basil; toss to coat.
