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
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,
8 serving (3/4 cup) 3 POINTS per serving
serving: 180 Calories (kcal); 1g Total Fat; (3%
calories from fat); 7g Protein; 36g Carbohydrate;
3mg Cholesterol; 113mg Sodium