Yield: 4 Servings
Measure | Ingredient |
---|---|
3 larges | Garlic heads |
\N \N | Nonstick cooking spray |
¼ cup | Grey Poupon Dijon Mustard |
2 tablespoons | Lemon juice |
⅛ teaspoon | Ground black pepper |
1 cup | Zucchini, julienned |
1 cup | Fresh mushrooms, sliced |
1 tablespoon | Margarine |
½ cup | Water |
1 medium | Tomato, chopped |
8 ounces | Angel hair pasta, cooked and drained |
Spray each head of garlic lightly with cooking spray; wrap each head separately in foil. Place in small baking pan; bake at 400 degrees for 45 minutes. Cool 10 minutes. Separate cloves; squeeze cloves to extract pulp (discard skins).
In food processor or electric blender, puree garlic pulp, mustard, lemon juice and pepper; set aside.
In skillet, over medium-high heat, saute zucchini and mushrooms in margarine until tender-crisp, about 3 minutes; add garlic mixture, water and tomato. Reduce heat to low; cook and stir until sauce is heated through. Toss with hot cooked angel hair. Serve immediately.
Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@...> on Mar 30, 1997