| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 3 |
lg |
Garlic heads |
|
|
Nonstick cooking spray |
| 1/4 |
c |
Grey Poupon Dijon Mustard |
| 2 |
tb |
Lemon juice |
| 1/8 |
ts |
Ground black pepper |
| 1 |
c |
Zucchini, julienned |
| 1 |
c |
Fresh mushrooms, sliced |
| 1 |
tb |
Margarine |
| 1/2 |
c |
Water |
| 1 |
md |
Tomato, chopped |
| 8 |
oz |
Angel hair pasta, cooked and drained |
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.
Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Mar 30, 1997
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