Yield: 1 Servings
Measure | Ingredient |
---|---|
3 larges | Garlic heads* |
1 tablespoon | FLEISCHMANN'S Margarine |
\N \N | Nonstick cooking spray |
¼ cup | GREY POUPON Dijon Mustard |
1 medium | Tomato, chopped |
2 tablespoons | Lemon juice |
8 ounces | Angel hair pasta, cooked and drained |
⅛ teaspoon | Ground black pepper |
1 cup | Julienned zucchini |
1 cup | Sliced fresh mushrooms |
Spray each head of garlic lightly with cooking spray; wrap each head separately in foil. Place in small baking pan; bake at 400 F 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 pasta. Serve immediately.
*1 teaspoon garlic powder may be substituted for garlic heads. In small bowl, blend garlic powder with mustard, lemon juice and pepper; proceed with rest of recipe as above. Makes 4 servings.