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Roasted Garlic and Onion Linguine

All the flavor of a pasta dish without the guilt

Nutrition Facts: Calories 180, Fat 1g, Protein 7g, Carbohydrates 36g, Cholesterol 3mg, Sodium 113mg
Yield: Serves 8


  • 2 small onions
  • 1 head garlic
  • Cooking spray
  • 1/4 cup grated nonfat parmesan cheese
  • 1/4 cup nonfat chicken broth, no salt added
  • 2 tsp. cracked black pepper
  • 1/4 tsp. salt
  • 12 oz. linguine, uncooked


  1. Peel onion, and cut each into 8 wedges
  2. Gently peel outer skin from garlic and discard
  3. Cut off and discard top one-fourth of garlic had
  4. Place onion and garlic, cut sides up, in center of a piece of heavy-duty aluminum foil, coat with cooking spray
  5. Fold foil over onion and garlic, sealing tightly
  6. Bake at 350 degrees F for 1 hour or until onion and garlic are soft
  7. Remove from oven and let cool
  8. Remove and discard skin from garlic
  9. Scoop out garlic pulp with a small spoon
  10. Position knife blade in food processor bowl, add garlic pulp, onion and cheese
  11. Pulse 5 times or until combined
  12. Add broth and next 3 ingredients to garlic mixture
  13. Process until mixture is finely chopped
  14. Set aside
  15. Cook pasta according to package directions, omitting salt and fat, drain
  16. Add garlic mixture, toss lightly
  17. Serve immediately

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