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Linguini with Roasted Garlic-Wine Sauce

Linguini with Roasted Garlic-Wine Sauce

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Servings

4 Servings

Ingredients

  • 1 head garlic* skin attached (see note)
  • 2 teaspoon soybean oil
  • 8 ounce linguini fresh or dry
  • 2 tablespoon soybean oil
  • 3 tablespoon shallots minced
  • ½ cup dry white wine
  • ½ cup vegetable broth
  • 2 cup tomatoes seeded and diced (2 medium)
  • 1 cup edamame shelled and cooked (Whole Green Soybeans)
  • ½ cup pine nuts toasted
  • ¼ cup basil** fresh chopped (see note)
  • ¼ cup Parmesan grated
  • Salt
  • Black Pepper

Instructions

  • Preheat oven to 400°F.
  • Cut pointed top off garlic head, leaving cloves intact, and place on square of aluminum foil. Drizzle 2 teaspoons oil over cloves. Seal foil around garlic and bake at 400°F for 30 to 40 minutes or until cloves are soft; cool. Squeeze paste from cloves, mash and set aside.
  • Prepare linguini as directed on package; drain and set aside. Heat 2 tablespoons oil in medium saucepan. Add shallots and garlic paste. Sauté until shallots are translucent, stirring occasionally.
  • Add wine and vegetable broth, bring to boil and simmer until reduced in half. Add tomatoes and edamame. Cook 1 minute until warmed, stirring gently. Stir-in pine nuts and basil. Remove from heat; add salt and pepper to taste. Spoon over linguini and sprinkle with Parmesan.
  • May substitute 1/4 teaspoon garlic powder for the head of garlic, if desired. Add garlic powder with the broth.
  • May substitute 1 tablespoon dried basil for fresh basil, if desired.
  • Source: © 2010, Courtesy of United Soybean Board