Linguine with Edamame and Tomatoes
Brighten up your dinner routine with Linguine with Edamame and Tomatoes, a vibrant and easy-to-make pasta dish bursting with fresh, garden-inspired flavors. Perfectly al dente linguine is tossed with tender edamame, juicy cherry tomatoes, and a luscious garlic-infused olive oil, creating a harmonious blend of textures and colors. A splash of fresh lemon juice adds zesty brightness, while grated parmesan and fragrant basil elevate the dish with irresistible creaminess and herbaceous notes. Ready in just 25 minutes, this wholesome recipe is a satisfying vegetarian option for busy weeknights or casual gatherings. Serve it with an extra sprinkle of parmesan and basil for a beautifully plated meal everyone will love.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 cup frozen shelled edamame
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 tbsp lemon juice, freshly squeezed
- 1 cup parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, bring a small pot of water to a boil. Add the frozen shelled edamame and cook for 3-4 minutes, or until tender. Drain and set aside.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes until they soften and release some of their juices.
Stir in the cooked edamame and toss to combine. Add the remaining tablespoon of olive oil, lemon juice, salt, and black pepper. Mix thoroughly.
Add the drained linguine to the skillet, tossing it with the vegetable mixture. If needed, gradually add reserved pasta water, 1 tablespoon at a time, to create a light sauce that coats the pasta.
Remove the skillet from heat and sprinkle the grated parmesan cheese and chopped basil over the pasta mixture. Toss gently to incorporate.
Serve immediately, garnished with additional parmesan or basil if desired. Enjoy!
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 20.9 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1186 mg | 91% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
