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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


Ingredient Checklist


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.

  • 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; carbohydrates 70.1g; dietary fiber 13.3g; sugars 9.9g; fat 3.9g; saturated fat 0.6g; vitamin a iu 2375.2IU; vitamin c 65.4mg; folate 135.6mcg; calcium 90.8mg; iron 5.3mg; magnesium 146.4mg; potassium 816.2mg; sodium 162.6mg; thiamin 0.6mg.

4 starch, 2 vegetable, 1/2 fat