Roasted garlic angel hair pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Garlic heads* |
| 1 | tablespoon | FLEISCHMANN'S Margarine |
| 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 |
Directions
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.