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Roasted Garlic and Onion Linguine

Source: healthdiscovery.net2 small onions
1 head garlic
vegetable cooking spray
1/4 cup grated nonfat parmesan cheese
1/4 cup nonfat chicken broth, no salt added
2 teaspoons cracked black pepper
1/4 teaspoon salt
12 ounces linguine, uncookedPeel onion, and cut each into 8 wedges. Gently peel outer skin from garlic and discard. Cut off and discard top one-fourth of garlic had. Place onion and garlic, cut sides up, in center of a piece of heavy-duty aluminum foil, coat with cooking spray. Fold foil over onion and garlic, sealing tightly.Bake at 350 degrees F for 1 hour or until onion and garlic are soft. Remove from oven and let cool. Remove and discard skin from garlic. Scoop out garlic pulp with a small spoon. Position knife blade in food processor bowl, add garlic pulp, onion and cheese.Pulse 5 times or until combined. Add broth and next 3 ingredients to garlic mixture. Process until mixture is finely chopped. Set aside. Cook pasta according to package directions, omitting salt and fat, drain. Add garlic mixture, toss lightly.Serve immediately.Yield: 8 serving (3/4 cup)3 POINTS per servingNutrition information: Per serving: 180 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 36g Carbohydrate; 3mg Cholesterol; 113mg SodiumFood Exchanges: 2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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