Instead of swimming in a cream sauce, linguine is tossed with roasted vegetables and garlic puree for a full flavor without much fat.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1992
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 15.6g 31% DV; carbohydrates 70.1g 23% DV; exchange other carbs 4.5; dietary fiber 13.3g 53% DV; sugars 9.9g; fat 3.9g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 2375.2IU 48% DV; vitamin c 65.4mg 109% DV; folate 135.6mcg 34% DV; calcium 90.8mg 9% DV; iron 5.3mg 30% DV; magnesium 146.4mg 52% DV; potassium 816.2mg 23% DV; sodium 162.6mg 7% DV; thiamin 0.6mg 57% DV.

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
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
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
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
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Rating: 3 stars
10/31/2011
This was easy to make and has an excellent taste! Jennifer Jonesboro GA Read More