Roasted Garlic and Onion Linguine


per serving



2 small onions
1 head garlic
vegetable cooking spray
1/4 cup nonfat parmesan cheese -- grated
1/4 cup nonfat chicken broth -- no salt added
2 teaspoons cracked black pepper
1/4 teaspoon salt
12 ounces linguine -- uncooked


Peel onion, and cut each into 8 wedges. Gently peel outer skin from garlic and
discard. Cut off and discard top one-fourth of garlic had. 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 350º for 1 hour or until onion and garlic are soft.
Remove from oven and let cool. 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. Cook pasta according to package directions, omitting salt and fat, drain. Add garlic mixture, toss lightly.

Serve immediately.

Yield: 8 serving (3/4 cup)
3 POINTS per serving

Nutrition information:
Per serving: 180 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 36g Carbohydrate; 3mg Cholesterol; 113mg Sodium

Food Exchanges: 2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates