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Roasted Garlic and Onion Linguine

Prep time 11 mins
Cook time 1 hr
Yield 8 (3/4-cup) servings. (Pasta pictured on page 22.)


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

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