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Linguini with Roasted Garlic-Wine Sauce

1 garlic bulb*, skin attached
2 tsp. soybean oil (vegetable oil)
8 oz. linguini, fresh or dry
2 Tbsp. soybean oil (vegetable oil)
3 Tbsp. shallots, minced
1/2 cup dry white wine
1/2 cup chicken or vegetable broth
2 cups tomatoes (2 medium), seeded and diced
1 cup edamame (whole green soybeans), shelled and cooked
1/2 cup pine nuts, toasted
1/4 cup basil**, fresh, chopped
1/4 cup Parmesan, grated

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 Tbsp. oil in medium saucepan. Add shallots and garlic paste. Sauté until shallots are translucent, stirring occasionally. Add wine and chicken 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. Makes 4 servings.
* May substitute 1/4 tsp. garlic powder for the head of garlic, if desired. Add garlic powder with the chicken broth.
** May substitute 1 Tbsp. dried basil for fresh basil, if desired.

 

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