Best Linguine With Edamame And Tomatoes For Recipes

(Web Exclusive) Round 2 Recipe: Edamame with Pasta image

Provided by Sandra Lee

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/2 pound bow tie pasta
4 slices bacon, diced
1 cup leftover Sauteed Edamame, recipe follows
Salt and freshly ground black pepper
2 tablespoons grated Parmesan, optional
2 tablespoons canola oil
1 medium onion, diced
2 teaspoons chopped garlic
Salt and freshly ground black pepper
1 (10-ounce) bag frozen shelled edamame, thawed

Steps:

Cook pasta according to box instructions.
While pasta is cooking saute bacon in a medium skillet over medium-low heat until bacon is brown and crispy. Pour off half the excess bacon fat from the pan. Add the leftover edamame and saute for 2 minutes. Add cooked pasta, season with salt and pepper and stir so that the pasta is thoroughly coated with the bacon fat. Transfer to serving bowl and top with Parmesan cheese, if desired.
Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender.

Linguine With Edamame and Tomatoes image

Provided by Ingrid Nicolich-Obr

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 517.8, Fat 19.8, SaturatedFat 7.4, Cholesterol 32.7, Sodium 655.3, Carbohydrate 59.9, Fiber 7.3, Sugar 5.2, Protein 25.1