Ingredients:
| 1 | Garlic bulb*, skin attached |
| 2 teaspoons | Soybean oil (vegetable oil) |
| 8 ounces | Linguini, 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 |
Instructions: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 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 linguini and sprinkle with Parmesan. Makes 4 servings.
* 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.
Nutrition Per Serving: Calories 380, 14 gm protein, 29 gm carbohydrate, 22 gm fat, less than 5 mg cholesterol, 250 mg sodium, 6 gm dietary fiber.
