Roasted Garlic and Onion Linguine

Oxmoor House
8 (3/4-cup) servings. (Pasta pictured on page 22.)


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2 small onions (about 1/2 pound)
1 small head garlic
Olive oil-flavored vegetable cooking spray
1/4 cup grated Parmesan cheese
1/4 cup canned no-salt-added chicken broth
2 teaspoons olive oil
1/2 teaspoon cracked pepper
1/4 teaspoon salt
12 ounces linguine, uncooked


Prep: 11 Minutes
Cook: 1 Hours

Peel onions, and cut each into 8 wedges. Gently peel outer skin from garlic and discard. Cut off and discard top one-fourth of garlic head. Place onion and garlic, cut sides up, in center of a piece of heavy-duty aluminum foil; coat with cooking spray. Fold foil over onion and garlic, sealing tightly. Bake at 350° for 1 hour or until onion and garlic are soft. Remove from oven, and let cool.

Remove and discard skin from garlic. Scoop out garlic pulp with a small spoon. Position knife blade in food processor bowl; add garlic pulp, onion, and cheese. Pulse 5 times or until combined. Add broth and next 3 ingredients to garlic mixture. Process until mixture is finely chopped. Set aside.

Cook pasta according to package directions, omitting salt and fat; drain. Add garlic mixture; toss lightly. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 198
Caloriesfromfat 12 %
Fat 2.7 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.1 g
Carbohydrate 35.9 g
Fiber 1.6 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 125 mg
Calcium 0.0 mg