posted by Schmitty 03-28-101 1:01 PM
Roasted Garlic and Onion Linguine
2 small onions (about 1/2 lb)
1 small head garlic
1/4 cup grated Parmesan Cheese
1/4 cup canned no-salt-added chicken broth
2 teaspoons cracked pepper
1/4 teaspoon salt
12 ounces linguine
Peel onion and cut each into 8 wedges.
Gently peel outer skin from garlic and discard. Cut off and discard the one-fourth from 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 degrees F. for 1 hour or until onion and garlic are soft. Remove and discard skin from garlic. Scoop out garlic pulp with a small spoon. Position knife blade in food processor bowl, add garlic, 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.