Roasted garlic angel hair
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Garlic heads |
| 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 |
Directions
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