Instead of using a cream sauce, we’ve roasted the vegetables and made a simple garlic puree to give a full flavor without much fat. The garlic gets quite mellow as it simmers. It’s not at all harsh or overpowering.
1 cup defatted homemade or reduced-sodium canned chicken stock
10 large cloves garlic, peeled and cut in half
2 tablespoon balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, trimmed and cut into 2″ lengths
2 small zucchini (1/2 lb), quartered lengthwise and cut into 2″ pieces
1 small summer squash (1/2 lb), quartered lengthwise and cut into 2″ pieces
1 large red bell pepper, seeded and cut into chunks
8 medium-sized scallions, white and tender green parts only, cut into 2″ lengths
1 tablespoon olive oil
salt and freshly ground black pepper to taste
1 lb linguine
Preheat oven to 450 degrees. In a small saucepan, combine garlic and stock. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until tender. Place in a blender or food processor along with vinegar and
puree until smooth. Return to the saucepan and keep warm over low heat. Meanwhile, in a large bowl, combine tomatoes, asparagus, zucchini, summer squash, bell peppers, and scallions. Drizzle oil over the top, season with salt and pepper and toss to coat well. Place on a baking sheet and roast, stirring occasionally, for 15 minutes, or until tender. Meanwhile, in a large pot of boiling salted water, cook linguine for 6 to 8 minutes, or until tender but firm. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately.
Serves 4.
538 calories per serving, 21 g pro, 6 g fat, 103 g carbo, 173 mg sodium, 1 mg chol.