Ingredients
| 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 |
Directions
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.
Source: www.talksoy.com