Linguine with Garlic and Soybeans

Linguine With Garlic and Soy
Tina Rupp
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

12
ounces
linguine
6
cloves garlic, peeled and thinly sliced
3
tablespoons
olive oil
1/8
teaspoon
red pepper flakes
3
anchovy fillets or 1 teaspoon anchovy paste
1
12-ounce bag shelled edamame (soybeans), thawed
1
cup
vegetable broth
2
tablespoons
Italian parsley, finely chopped
2
tablespoons
grated pecorino or Parmesan (optional)

Directions

  1. Cook the linguine according to the package directions; drain and return to the pot.
  2. In a large skillet, over medium heat, cook the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes.
  3. Add the red pepper flakes and anchovies and cook until the anchovies are dissolved, about 1 minute.
  4. Add the edamame and broth. Increase heat to medium-high and simmer until the edamame are tender, about 5 minutes.
  5. Add the edamame mixture to the pasta and toss until combined. Stir in the parsley and remaining oil. Sprinkle with the cheese, if desired.
Jane Kirby And Leslie Pendleton
March 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 25 %
  • Calcium 93 mg
  • Carbohydrate 76 g
  • Cholesterol 3 mg
  • Fat 15 g
  • Fiber 7 g
  • Iron 5 mg
  • Protein 23 mg
  • Sat Fat 2 g
  • Sodium 1465 mg
What does this mean? See Nutrition 101.

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