Roasted Garlic And Onion Linguine

• 2 small onions (about 1/2 pound)
• 1 small head garlic
• Olive oil-flavored vegetable cooking spray
• 1/4 cup grated Parmesan cheese
• 1/4 cup canned no-salt-added chicken broth
• 2 teaspoons olive oil
• 1/2 teaspoon cracked pepper
• 1/4 teaspoon salt
• 12 ounces linguine, uncooked

1. Peel onions, and cut each into 8 wedges. Gently peel outer skin from garlic and discard. Cut off and discard top one-fourth of garlic head. 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 350u0b0 for 1 hour or until onion and garlic are soft. Remove from oven, and let cool.
2. 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.
3. Cook pasta according to package directions, omitting salt and fat; drain. Add garlic mixture; toss lightly. Serve immediately.

onions, garlic, olive oil, parmesan cheese, salt, olive oil, cracked pepper, salt, linguine

Taken from www.myrecipes.com/recipe/roasted-garlic-onion-linguine (may not work)