Whole-Grain Linguine with Edamame and Spinach
2 teaspoons extra-virgin olive oil
¾ cup onion slices
1 cup frozen shelled edamame beans (green soybeans)
¾ cup water
¾ teaspoons dried herbes de Provence
1/8 teaspoon black pepper
6 ounces fresh baby spinach, torn into small pieces
4 ounces uncooked whole-grain linguine, broken in half
¾ cup crumbled reduced-fat feta cheese
- Heat oil in large skillet coated with nonstick cooking spray over medium-high heat. Add onion; cook, stirring occasionally, 4 minutes or until lightly browned.
- Add edameme, water, herbes de Provence, and pepper. Stir to combine. Cover, reduce heat and simmer gently 7 minutes. Add spinach. Cover and cook 8 minutes or until spinach is tender.
- Cook linguine according to package directions, omitting any salt or fat. Drain, reserving cooking water. Transfer pasta to large bowl; add spinach mixture, feta cheese and about ¼ cup cooking water. Toss to combine. Makes 4 servings.