Roasted Garlic and Onion Linguine

Ingredients

• 1 small head garlic 
• 12 ounces pasta uncooked
• 0.3 cup no-salt-added chicken broth canned
• 2 teaspoons olive oil 
• 0.5 pound onions 
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon cracked pepper 
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• oven
• knife
• aluminum foil

Directions

1. Peel onions, and cut each into 8 wedges. Gently peel outer skin from garlic and discard.
2. Cut off and discard top one-fourth of garlic head.
3. 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.
4. Bake at 350 for 1 hour or until onion and garlic are soft.
5. Remove from oven, and let cool.
6. 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.
7. Add broth and next 3 ingredients to garlic mixture. Process until mixture is finely chopped. Set aside.
8. Cook pasta according to package directions, omitting salt and fat; drain.
9. Add garlic mixture; toss lightly.
10. Serve immediately.