Edemame with Burst Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 C frozen edemame, shelled and thawed1 Tb extra virgin olive oil1 Tb pesto (I like Classico brand)1 Small onion, roughly chopped3 oz grape tomatoes (appx. 12), sliced in half1 clove garlic, minced1 tsp salt1/2 tsp pepper2 Tb fresh basil, chopped
1. Heat olive oil in a skillet over medium-high heat. Add tomatoes and sear, appx. 2-3 min.
2. Add onions, salt, pepper, and garlic. Stir frequently, so garlic doesn't burn. Allow the onions to caramelize, appx. 5 minutes.
3. Add edemame, fresh basil, and pesto. At this point the tomatoes will have burst further, allowing the juice to flow. Stire frequently to develop a sauce and cook the edemame, appx. 3 min.
4. When warmed, remove from heat and serve as a side dish or over crusty bread.
Serving Size: Make approximately 3 1/2 C servings
Number of Servings: 3
Recipe submitted by SparkPeople user MORNINGGLORY609.
2. Add onions, salt, pepper, and garlic. Stir frequently, so garlic doesn't burn. Allow the onions to caramelize, appx. 5 minutes.
3. Add edemame, fresh basil, and pesto. At this point the tomatoes will have burst further, allowing the juice to flow. Stire frequently to develop a sauce and cook the edemame, appx. 3 min.
4. When warmed, remove from heat and serve as a side dish or over crusty bread.
Serving Size: Make approximately 3 1/2 C servings
Number of Servings: 3
Recipe submitted by SparkPeople user MORNINGGLORY609.
Nutritional Info Amount Per Serving
- Calories: 178.6
- Total Fat: 11.2 g
- Cholesterol: 3.5 mg
- Sodium: 872.5 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.9 g
- Protein: 7.0 g
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