Roasted Garlic & Onion Linguine Recipe

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Roasted Garlic & Onion Linguine Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Roasted Garlic & Onion Linguine in Taste of Home Christmas Annual Annual 2009, p52

Nutritional Facts

3/4 cup: 243 calories, 3g fat (1g saturated fat), 3mg cholesterol, 178mg sodium, 46g carbohydrate (3g sugars, 2g fiber), 10g protein.

  • 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
  1. 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.
  2. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
  3. 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.
Originally published as Roasted Garlic & Onion Linguine in Taste of Home Christmas Annual Annual 2009, p52

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