Roasted Garlic Angel Hair

Recipe Ingredients

3		Garlic heads (large)
		Nonstick cooking spray
1/4 cup	59ml	Grey poupon dijon mustard
2 tablespoons	30ml	Lemon juice
1/8 teaspoon	0.6ml	Ground black pepper
1 cup	237ml	Zucchini - julienned
1 cup	237ml	Fresh mushrooms - sliced
1 tablespoon	15ml	Margarine
1/2 cup	118ml	Water
1 cup	62g / 2.2oz	Tomato - chopped (medium)
8 oz	227g	Angel hair pasta - cooked and drained

Recipe Instructions

Spray each head of garlic lightly with cooking spray; wrap each head separately in foil. Place in small baking pan; bake at 400 degrees 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. Serve immediately.

Source:
Grey Poupon

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