| Roasted Garlic Angel Hair Pasta
3 large Garlic heads*
Nonstick cooking spray
1/4 cup of GREY POUPON Dijon Mustard
1 medium Tomato, chopped
2 tablespoons of lemon juice
8 ounces of Angel hair pasta, cooked and
1/8 teaspoon Ground black pepper
1 cup Julienned zucchini
1 cup Sliced fresh mushrooms |
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Spray each head of garlic lightly with cooking spray; wrap each head separately in foil. Place in small baking pan; bake at 400ºF. 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. Makes 4 servings. NUTRITION INFORMATION PER SERVING: 328 calories, 5g total fat, 1g saturated fat, 0mg cholesterol, 403 mg sodium. Posted to EAT-L Digest 25 Feb 97 by cbmcam@CYBERRAMP.NET on Feb 26, 1997.
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