PASTA--Linguine with Roasted Tomatoes and Garlic

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Linguine with Roasted Tomatoes and Garlic

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Sept '97

 

 

Amount Measure Ingredient -- Preparation Method

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2 pounds cherry tomatoes

2 tablespoons extra-virgin olive oil -- divided

1/2 teaspoon salt -- divided

1/4 teaspoon pepper

5 large unpeeled garlic cloves

4 cups hot cooked linguine (about 8 ounces

uncooked pasta)

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh basil

 

Preheat oven to 450º

 

Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper, and

garlic in a 13 × 9-inch baking dish; toss gently. Bake at 450º for 45

minutes or until garlic is browned, stirring occasionally. (Tomato skins

will pop.) Squeeze garlic cloves to extract garlic pulp; mash pulp. Discard

skins. Add garlic pulp to tomato mixture, stirring gently. Combine tomato

mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley, and basil in

a large bowl; toss gently.

 

Serving Size: 1 cup

 

Source:

" Cooking Light, September 1997, p.98 "

Copyright:

" © Cooking Light "

 

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Per serving: 308 Calories (kcal); 8g Total Fat; (23% calories from fat); 9g

Protein; 51g Carbohydrate; 0mg Cholesterol; 289mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 2557 0 0 0 620 2845 0 0