Linguine with Roasted Garlic-Wine Sauce

Pastas and Stir-fries.
Pasta is the perfect partner to soybeans.

Linguine with Roasted Garlic-Wine Sauce


Quantity Ingredients
1 whole head garlic, skin attached
2 tsp soybean or vegetable oil
8 ounces linguine, fresh or dry
2 tbsp soybean or vegetable oil
3 tbsp shallots, minced
1/2 cup dry white wine
1/2 cup chicken or vegetable broth
2 cups (about 2 medium) tomatoes, seeded and diced
1 cup edamame (whole green soybeans), shelled and cooled
1/2 cup pine nuts, toasted
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese


1. Preheat oven to 400ËšF. Cut pointed top off garlic head, leaving cloves intact and place on a square of aluminum foil. Drizzle 2 teaspoons oil over cloves. Seal foil around garlic and bake for 30 to 40 minutes or until cloves are soft; cool. Squeeze garlic paste from cloves, mash and set aside. 2. Heat 2 tablespoons oil in medium saucepan. Add shallots and garlic paste. Sauté until shallots are translucent, stirring occasionally. Add wine and chicken broth, bring to a boil and simmer until reduced in half. Meanwhile, cook linguine as directed on package; drain and set aside. 3. 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 linguine and sprinkle with Parmesan. Serve immediately. Nutrition Information per serving: 380 calories, 14g protein, 6g fiber, 22g fat, <5mg cholesterol, 250 mg sodium.