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Linguine with Roasted-Garlic Wine Sauce Recipe

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This recipe for Linguine with Roasted-Garlic Wine Sauce is from The Rutgers Kosher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Garlic bulb*, skin attached
2 teaspoons soybean oil (vegetable oil)
8 ounces Linguine, fresh or dry
2 tablespoons soybean oil (vegetable oil)
3 tablespoons 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

* May substitute 1/4 teaspoon garlic powder for the head of garlic, if
desired. Add garlic powder with the chicken broth.
** May substitute 1 tablespoon dried basil for fresh basil, if desired.
Directions:
Directions:
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 linguine 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 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 linguine and sprinkle with Parmesan.

 

 

 

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