Instead of swimming in a cream sauce, linguine is tossed with roasted vegetables and garlic puree for a full flavor without much fat.
Active Time: 35 minutes |
Total Time: 35 minutes
1 cup reduced-sodium chicken broth
10 large cloves garlic, peeled and cut in half
2 tablespoons balsamic vinegar
1 pound cherry tomatoes, cut in half
1 pound asparagus, trimmed and cut into 2-inch lengths
2 small zucchini, (8 ounces total), quartered lengthwise and cut into 2-inch pieces
1 small summer squash, (8 ounces), quartered lengthwise and cut into 2-inch pieces
1 large red bell pepper, cored, seeded and cut into chunks
8 scallions, white and tender green parts only, cut into 2-inch lengths
1 tablespoon extra-virgin olive oil
Salt & freshly ground pepper, to taste
1 pound linguine
Preheat oven to 450°F. Combine stock and garlic in a small saucepan. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until garlic is tender.
Place broth, garlic and vinegar in a blender or food processor and puree until smooth. Return to the saucepan and keep warm over low heat.
Meanwhile, combine tomatoes, asparagus, zucchini, summer squash, bell pepper and scallions in a large bowl. Drizzle oil over the top, season with salt and pepper and toss to coat well. Place on a baking sheet and roast, stirring occasionally, for 15 minutes, or until tender.
Meanwhile, cook linguine in a large pot of boiling salted water for 6 to 8 minutes, or until tender but firm. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately.
Per serving :
6 g Fat;
1 g Sat;
3 g Mono;
1 mg Cholesterol;
105 g Carbohydrates;
22 g Protein;
10 g Fiber;
138 mg Sodium;
782 mg Potassium