Linguine With Edamame And Tomatoes - cooking recipe

Ingredients

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

Preparation

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.