Linguine with Edamame and Tomatoes

Ingredients

* 8 ounces uncooked multigrain linguine

* 1-1/2 cups frozen shelled edamame

* 4 green onions, thinly sliced

* 1 tablespoon olive oil

* 2 cups cherry tomatoes, halved

* 3 garlic cloves, minced

* 1 teaspoon dried oregano

* 1/2 teaspoon salt

* 1/4 cup white wine or reduced-sodium chicken broth

* 3/4 cup crumbled feta cheese

* 2 tablespoons minced fresh basil

Directions

* 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 and reserved cooking liquid; cook and stir for 2 minutes.

* Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from the heat. Sprinkle with cheese and basil; toss to coat. Yield: 4 servings.