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Title:   Caramelized Garlic and Shallot Pasta

Nutrition facts

Serving Size 1/6 recipe
Amount per serving
Calories 389 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 7g 11%
  Saturated Fat 0g 0%
Cholesterol 14mg 5%
Sodium 694mg 29%
Total Carbohydrates 69g 23%
  Dietary Fiber 2g
Protein 15g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Serves 6
Caramelizing the garlic mellows and sweetens its flavor, so you can use more than you might expect.
2tablespoons unsalted butter
1 1/2pounds (about 15 medium) shallots, sliced crosswise into 1/4-inch rings
1cup peeled garlic cloves(about 3 heads), large cloves halved lengthwise
2teaspoons sugar
1 1/2teaspoons salt, plus more for water
1/4teaspoon freshly ground black pepper
2cups Homemade Chicken Stock , or low-sodium canned chicken broth, skimmed of fat
13ounces ruffle-shaped pasta
Fresh basil leaves, for garnish
Parmigiano-Reggiano cheese, for garnish
 1.   Heat butter in a large skillet over medium-low heat. Add shallots and garlic cloves, stirring to coat. Sprinkle with sugar, 1 teaspoon salt, and the pepper, and stir to combine. Cook until very soft and golden, about 1 hour, adding water 2 tablespoons at a time if the pan seems dry.
 2.   Using a slotted spoon, transfer garlic and shallots to a bowl, and set aside. Add chicken stock, and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook, stirring occasionally, until the mixture is reduced by one quarter, 2 to 4 minutes. Remove from heat, return garlic and shallots to pan, and keep warm while cooking pasta.
 3.   Bring a large saucepan of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes.
 4.   Drain pasta, and return to saucepan. Stir in remaining 1/2 teaspoon salt, reserved garlic and shallots, and sauce. Cut basil leaves into thin strips. Divide the pasta and sauce among six serving bowls, and serve immediately garnished with basil and shaved Parmigiano-Reggiano.
  Per serving: 389 calories, 7 g fat, 14 mg cholesterol, 69 g carbohydrate, 694 mg sodium, 15 g protein, 2g dietary fiber

WW Points: 8
Cal: 389 ; Fat: 7 ; Fiber: 2

last edit by blozzom, 9/26/2006 9:55:49 AM

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