Instead of swimming in a cream sauce, linguine is tossed with roasted vegetables and garlic puree for a full flavor without much fat. Source: EatingWell Magazine, May/June 1992

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 450 degrees 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.

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  • 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.

Nutrition Facts

351 calories; 3.9 g total fat; 0.6 g saturated fat; 163 mg sodium. 816 mg potassium; 70.1 g carbohydrates; 13.3 g fiber; 10 g sugar; 15.6 g protein; 2375 IU vitamin a iu; 65 mg vitamin c; 136 mcg folate; 91 mg calcium; 5 mg iron; 146 mg magnesium; 1 mg thiamin;

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/31/2011
This was a pretty good recipe. Wonderful for you with lots and lots of veggies! I served it for my parents and a guest and they all couldn't stop raving about how delicious it was. Personally I felt like it needed a little something else. It just tasted a little bland to me. It's a GREAT starter recipe but I think I'll tweak it a bit next time. Not sure how though... A MA Read More
Rating: 3 stars
10/31/2011
This was easy to make and has an excellent taste! Jennifer Jonesboro GA Read More
Rating: 3 stars
10/31/2011
I made this last night...there were alot of veggies to cut up and it took a long time but it was delicious. Chelsea Oklahoma City OK Read More
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Rating: 3 stars
10/31/2011
It would be even better with mushrooms too! I added a bit of sliced chicken breast for more protein and it went exceptionally well with the flavors of this dish. rebecca Grand Rapids MI Read More