| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Found this on the web...i *think* it was at www.nabisco.com .... Carla
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.
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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