Linguini with Roasted Garlic-Wine Sauce

Linguini with Roasted Garlic-Wine Sauce
Serves 60
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Cook Time
40 min
Cook Time
40 min
501 calories
54 g
24 g
21 g
23 g
3 g
239 g
228 g
5 g
0 g
14 g
Nutrition Facts
Serving Size
239g
Servings
60
Amount Per Serving
Calories 501
Calories from Fat 184
% Daily Value *
Total Fat 21g
33%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 5g
Cholesterol 24mg
8%
Sodium 228mg
10%
Total Carbohydrates 54g
18%
Dietary Fiber 6g
25%
Sugars 5g
Protein 23g
Vitamin A
13%
Vitamin C
22%
Calcium
15%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 1/4 lbs linguini (dry)
  2. 12 oz soybean oil
  3. 1 1/2 lbs roasted garlic paste*
  4. 12 oz shallots (minced)
  5. 3 lbs dry white wine
  6. 3 lbs chicken or vegetable broth
  7. 9 3/8 lbs tomatoes (seeded, diced)
  8. 4 lbs edamame
  9. 2 lbs pine nuts (toasted)
  10. 4 oz basil (fresh, chopped)
  11. 1 tbsp salt
  12. 2 tsp black pepper
  13. 10 oz parmesan cheese (grated)
Instructions
  1. Prepare linguini as directed on package. Drain and set aside.
  2. Heat oil in large skillet. Sauté oil, garlic paste and shallots until shallots are translucent, stirring occasionally.
  3. Add wine and chicken broth. Simmer until reduced in half.
  4. Add tomatoes and edamame. Cook until heated through.
  5. Stir-in pine nuts, basil, salt and pepper.
  6. SPOON over cooked linguini.
  7. Sprinkle with Parmesan.
To Make Roasted Garlic Paste
  1. Cut pointed top off 12 unpeeled garlic heads (2 lb 5 oz) leaving cloves intact.
  2. Place garlic heads on aluminum foil and drizzle with 4 oz vegetable oil.
  3. Seal foil around garlic and bake at 400°F 30 to 40 minutes until cloves are soft.
  4. Cool, squeeze paste from cloves and mash.
Notes
  1. **Original recipe makes 60 cups pasta, 38 cups sauce
beta
calories
501
fat
21g
protein
23g
carbs
54g
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