Difficulty: Easy - for beginners
8 oz linguine, uncooked
1 1/2 c frozen edamame (out of shells)
4 green onions, sliced thin
1 Tbs olive oil
2 c cherry or grape tomatoes, halved
3 cloves garlic, minced
1 Tbs fresh oregano, minced (or 1 tsp dried)
1/2 tsp salt
1/4 c white wine
1/2 c chicken broth
1/2 c feta cheese, crumbled
2 Tbs fresh basil, minced
Cook pasta according to package directions for al dente, add the edamamce to the boiling water during the last 5 minutes.
While pasta cooks, saute onions in oil until tender. Add in tomatoes, garlic, oregano, salt, wine, and broth. Cook, stirring occaisionally, for 2 minutes.
Drain pasta and edamame. Stir into skillet with onion mixture and cook 2-3 minutes longer.
Remove to serving platter. Sprinkle with cheese and basil. Toss to mix.