Made: August 15th
From: Farmers Market Cookbook (2011)
8 ounces of uncooked multi-grain linguine
1.5 cups of frozen shelled edamame (I changed to peas)
4 green onions, thinly sliced
1 tablespoon of olive oil
2 cups of cherry tomatoes, halved
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 cup of white wine OR reduced-sodium chicken broth
3/4 cup of crumbled feta cheese
2 tablespoons minced fresh basil
1 - Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup of 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 cooking liquid; cook and stir for 2 minutes.
3 - Add linguine and edamame; cook and stir for 2 to 3 minutes longer. Remove from heat. Sprinkle with cheese and basil; toss to coat.
Miranda's Mix Ups: NO edamame, I used peas instead. And I guess "cherry tomatoes" are out! Heaven forbid! So we used grape tomatoes instead. Really yummy!!
Sorry no pictures :(
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