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Title: Roasted Garlic Angel Hair Pasta
Categories: Pasta Vegetarian
Yield: 1 Servings
| 3 | lg | Garlic heads* |
| 1 | tb | FLEISCHMANN'S Margarine |
| Nonstick cooking spray | ||
| 1/4 | c | GREY POUPON Dijon Mustard |
| 1 | md | Tomato, chopped |
| 2 | tb | Lemon juice |
| 8 | oz | Angel hair pasta, cooked and drained |
| 1/8 | ts | Ground black pepper |
| 1 | c | Julienned zucchini |
| 1 | c | 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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