Roasted garlic angel hair

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

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