Instead of swimming in a cream sauce, linguine is tossed with roasted vegetables and garlic puree for a full flavor without much fat.
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.
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.
4 starch, 2 vegetable, 1/2 fat
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