Edemame with Burst Tomatoes
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Edemame with Burst Tomatoes calories by ingredient
Introduction
A combination of recipes, based on Mark Bittman's offerings from "How to Cook Everything" A combination of recipes, based on Mark Bittman's offerings from "How to Cook Everything"Number of Servings: 3
Ingredients
-
1 C frozen edemame, shelled and thawed
1 Tb extra virgin olive oil
1 Tb pesto (I like Classico brand)
1 Small onion, roughly chopped
3 oz grape tomatoes (appx. 12), sliced in half
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
2 Tb fresh basil, chopped
Directions
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.