Roasted Garlic Angel Hair Pasta Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 large: Garlic heads*,
1 tbsp: FLEISCHMANNS Margarine,
Nonstick cooking spray,
1/4 cup: GREY POUPON Dijon Mustard,
1 medium: Tomato, chopped
2 tbsp: Lemon juice,
8 ounce: Angel hair pasta, cooked and drained
1/8 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp