Linguine with Garlic and Soy

Real Simple
Linguine with Garlic and SoyRecipe
Photo: Tina Rupp
Makes 4 servings


+ Add To Shopping List
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 14-ounce can vegetable broth
12 ounces linguine
2 tablespoons Italian parsley, finely chopped
2 tablespoons grated pecorino or Parmesan (optional)


Prep: 10 Minutes
Other: 35 Minutes

In a large skillet, over medium heat, cook the garlic in 2 tablespoons of the olive oil until golden, about 5 minutes. Add the red pepper flakes and anchovies and cook until the anchovies are dissolved, about 1 minute. Add the edamame and broth. Increase heat to medium-high and simmer until the edamame are tender and the broth is reduced by half, about 15 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook the linguine according to package directions; drain and add to the skillet. Toss over medium-high heat until well coated, about 2 minutes. Remove from heat. Stir in the parsley and the remaining olive oil. Sprinkle with the cheese, if desired.

Created date

April 2005

Nutritional Information

Calcium 93 mg
Calories 533
Caloriesfromfat 25 %
Carbohydrate 76 g
Cholesterol 3 mg
Fat 15 g
Fiber 7 g
Iron 5 mg
Protein 23 mg
Satfat 2 g
Sodium 1465 mg