Roasted garlic angel hair pasta

Yield: 1 Servings

Measure 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

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.

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