It is very difficult for me to ad lib on a recipe. Every once in a while I stray from the recipe–but just a little bit–and a very minor change. But as I’ve done more cooking and baking, I am starting to understand how different ingredients play their respective roles in the dish.
For tonight’s meal, I made a few changes and luckily they turned out good–and really enhanced the flavors. (I was proud of myself. )
This recipe comes from Taste of Home Healthy Cooking Magazine (August/September 2010) and the original recipe was called Linguine with Edamame and Tomatoes.
Spaghetti with Edamame and Tomatoes
8 oz. uncooked whole wheat spaghetti
1 1/2 cups frozen shelled edamame
4 green onions, thinly sliced
1/4 onion, chopped
1/2 cup fresh mushrooms, 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 reduced-sodium vegetable broth (or chicken broth or white wine)
3/4 cup crumbled feta cheese
2 Tablespoons minced fresh basil
1. Cook spaghetti according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.
2. In a large nonstick skillet, saute onions, garlic, and mushrooms in oil until tender. Add the tomatoes, oregano, and salt. Add broth and reserved cooking liquid; cook and stir for 2 minutes.
3. Add spaghetti and edamame; cook and stir 2-3 minutes longer. Remove from heat. Sprinkle with cheese and basil; toss to coat.
Have a great evening, and I’ll see you in the morning!!