Yield: 1 Servings
|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.