Linguine with Garlic and Soybeans

linguine-garlic-soy
Photo by Tina Rupp
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 533 calories
    • Calories 25 calories from fat
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 3 mg
    • Sodium 1465 mg
    • Protein 23 mg
    • Carbohydrate 76 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 93 mg

Ingredients

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