Linguine with Garlic and Soy

Linguine with Garlic and Soy Recipe
Photo: Tina Rupp


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 10 Minutes
Other: 35 Minutes

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


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)


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.