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Roasted Garlic & Onion Linguine

 Roasted Garlic & Onion Linguine
Instead of offering holiday company ordinary buttered noodles, make this garlic-infused linguine. Pass extra Parmesan around the table for guests who'd like more cheesy flavor.—Mariah Maliska, Keene, New Hampshire
6 ServingsPrep: 10 min. Bake: 30 min. + cooling

Ingredients

  • 1 whole garlic bulb
  • 1 teaspoon canola oil
  • 2 small onions, halved
  • 12 ounces uncooked linguine
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Directions

  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Cut top off garlic bulb; brush with oil. Wrap bulb and
  • onions in heavy-duty foil.
  • Bake at 425° for 30-35 minutes or until softened. Cool for 10-15
  • minutes.
  • Meanwhile, cook linguine according to package directions. Squeeze
  • softened garlic into a food processor. Add the cheese, broth, salt,
  • pepper and onions; cover and process until blended. Drain linguine;
  • toss with garlic mixture. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 243 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 178 mg sodium,

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Roasted Garlic & Onion Linguine (continued)

Nutritional Facts: 46 g carbohydrate, 2 g fiber, 10 g protein.