Spaghetti with Edamame and Tomatoes

August 9, 2010

It is very difficult for me to ad lib on a recipe. Every once in a while I stray from the recipe–but just a little bit–and a very minor change. 😉 But as I’ve done more cooking and baking, I am starting to understand how different ingredients play their respective roles in the dish.

For tonight’s meal, I made a few changes and luckily they turned out good–and really enhanced the flavors. (I was proud of myself. :))

This recipe comes from Taste of Home Healthy Cooking Magazine (August/September 2010) and the original recipe was called Linguine with Edamame and Tomatoes.

Spaghetti with Edamame and Tomatoes


8 oz. uncooked whole wheat spaghetti

1 1/2 cups frozen shelled edamame

4 green onions, thinly sliced

1/4 onion, chopped

1/2 cup fresh mushrooms, sliced

1 Tablespoon olive oil

2 cups cherry tomatoes, halved

3 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 cup reduced-sodium vegetable broth (or chicken broth or white wine)

3/4 cup crumbled feta cheese

2 Tablespoons minced fresh basil


1. Cook spaghetti 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, garlic, and mushrooms in oil until tender. Add the tomatoes, oregano, and salt. Add broth and reserved cooking liquid; cook and stir for 2 minutes.

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

This dish was incredible!! There were so many great flavors in this dish!! Definitely one that I would make again. I also roasted some parsnip because it needed to be used up.

Have a great evening, and I’ll see you in the morning!!


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