Yield: 4 Servings
|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 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