Title: Roasted garlic angel hair pasta
 Categories: Pasta, Vegetarian
      Yield: 1 Servings
 
      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
 
  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.