Title: Linguine with Braised Garlic
Categories: Diabetic Lowfat Entree Pasta
Yield: 6 Servings

1	ts	Olive oil
1/4	c	Slivered garlic
1	lb	Fresh or imported dry linguine
3	tb	Chicken broth
1	c	Freshly grated Parmesan
		A few drops 100 yr old
		Balsamic vinegar *OR*
2	tb	25 yr old balsamic vinegar with (see next line)
1	ts	Brown sugar
		Salt and pepper
1	c	Finely minced fresh Italian parsley

In a medium skillet, heat the oil over medium heat. Add the garlic and lower the heat to a simmer. Cook the garlic, covered, for 5 minutes. Remove the cover and continue to cook the garlic just until it begins to brown lightly, 6-8 minutes. Do not let the garlic become too dark or burn. Meanwhile, cook the pasta according to directions. Drain and place in a large heated serving bowl. Add the chicken broth, braised garlic, and Parmesan and toss. Add the vinegar and salt and pepper to taste. Sprinkle with minced parsley and serve immediately.

Per serving: 320 calories, 46g carb., 16g protein, 55mg chol., 8g/21% fat.

Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw

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