FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

You are here > Home > Recipes

Potatoes, Rice, Pasta, etc.Pasta 'A' to 'L' pg 1 >  Linguini with Roasted Garlic Sauce

 

FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

LINGUINI WITH ROASTED GARLIC-WINE SAUCE

LINGUINI WITH ROASTED GARLIC-WINE SAUCE

(vegetarian)
Makes 4 servings.


• 1 head Garlic*, skin attached
• 2 tsp Soybean oil
• 8 oz Linguini, fresh or dry
• 2 TBLS   Soybean oil
• 3 TBLS   Shallots, minced
• ½ cup    Dry white wine
• ½ cup    Chicken or vegetable broth
• 2 cups   (2 medium) Tomatoes, seeded and diced
• 1 cup    Edamame (Whole Green Soybeans), shelled and cooked
• ½ cup    Pine nuts, toasted
• ¼ cup    Basil**, fresh, chopped
• ¼ cup    Parmesan, grated


Directions
Preheat oven to 400°F.

Cut pointed top off garlic head, leaving cloves intact, and place on square of aluminum foil. Drizzle 2 teaspoons oil over cloves. Seal foil around garlic and bake at 400°F for 30 to 40 minutes or until cloves are soft; cool. Squeeze paste from cloves, mash and set aside.

Prepare linguini as directed on package; drain and set aside.

Heat 2 tablespoons oil in medium saucepan. Add shallots and garlic paste. Sauté until shallots are translucent, stirring occasionally.

Add wine and chicken broth, bring to boil and simmer until reduced in half.

Add tomatoes and edamame. Cook 1 minute until warmed, stirring gently. Stir-in pine nuts and basil. Remove from heat; add salt and pepper to taste. Spoon over linguini and sprinkle with Parmesan.

* May substitute ¼ teaspoon garlic powder for the clove of garlic, if desired. Add garlic powder with the chicken broth.

** May substitute 1 tablespoon dried basil for fresh basil, if desired.

Nutritional Analysis per Serving: 380 Calories (50% Calories from Fat), 14g Protein, 29g Carbohydrate, 6g Fiber, 22g Fat, less than 5 mg Cholesterol, 250mg Sodium.

Photo and recipe courtesy of the United Soybean Board
vegetarian recipes

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages