Roasted Garlic and Onion Linguine |
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Prep Time: 11 Minutes Cook Time: 60 Minutes |
Ready In: 71 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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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