Ingredients for Angel Hair Pasta With Roasted Garlic
- 2 heads garlic
- cooking spray
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1/4 teaspoon ground black pepper
- 1 medium zucchini
- 1 cup sliced fresh mushrooms
- 1 tablespoon olive oil
- 1/2 cup water
- 1 (14.5 ounce) can diced tomatoes, undrained
- 8 ounces angel hair pasta
- foil
- fresh parsley or parmesan cheese (optional)
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How to Make Angel Hair Pasta With Roasted Garlic
- Preheat oven to 400°F (200°C).
- Lightly spray 2 heads of garlic with cooking spray.
- Wrap each garlic head separately in foil.
- Place garlic in a small baking pan and bake for 45 minutes.
- Remove from oven and let cool for 10 minutes.
- Squeeze the roasted garlic cloves to extract the pulp, discarding the peels.
- While garlic roasts, prepare the vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add 1 medium zucchini, diced, and 1 cup of sliced mushrooms. Sauté for 3-5 minutes, until tender-crisp.
- In a food processor or blender, combine the roasted garlic pulp, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, and 1/4 teaspoon black pepper. Blend until smooth.
- Add the garlic puree to the skillet with the vegetables. Stir in 1/2 cup of water and 1 (14.5 ounce) can of diced tomatoes, undrained.
- Reduce heat to low, and simmer for 5-7 minutes, stirring occasionally, until heated through.
- Cook 8 ounces of angel hair pasta according to package directions. Drain and set aside.
- Toss the hot pasta with the vegetable and garlic sauce. Serve immediately.
- Garnish with fresh parsley or parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
16g
Fat
3g
Carbs
18g
