linguine with edamame and tomatoes

1 1/2 cups frozen shelled edamame

4 green onions, thinly sliced

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 reduced-sodium chicken broth

3/4 cup crumbled feta cheese

2 Tbsp. minced fresh basil

1. Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.

2. In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine and reserved cookkng liquid; cook and stir for 2 minutes.

3. Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from heat. Sprinkle with cheese and basil; toss to coat.

1-1/2 cups equals 370 calories, 11 g fat

Healthy Cooking/Taste of Home - Aug/Sept 2010