Edemame with Burst Tomatoes

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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
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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


    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


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.

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