Recipe by NorthwestGal
I got this recipe from the Kraft website, and it's a very good basic pasta recipe, especially if you like garlic (as we do!). To serve piping hot, you can time the cooking steps so that the pasta is cooking and the vegetables are sautéing during the last portion of time that the garlic is roasting in the oven.
Top Review by Realtor by day, Chef by night
This was really good. I skipped the tomato and added a bunch of romano cheese. My family inhaled this. They even ate the cold leftovers for lunch today. They said it was even great cold. Thanks NorthwestGal! Made for PRMR.
- 3 large heads of garlic, unpeeled
- cooking spray
- 1⁄4 cup Dijon mustard
- 2 tablespoons lemon juice
- 1⁄8 teaspoon ground black pepper
- 1 cup zucchini, julienned
- 1 cup fresh mushrooms, sliced
- 1 tablespoon olive oil
- 1⁄2 cup water
- 1 medium tomatoes, chopped
- 8 ounces angel hair pasta, cooked and drained
Directions See How It's Made
- Lightly spray each head of garlic with cooking spray. Wrap each garlic head separately in foil. Place garlic in a small baking pan. Bake at 400° for 45 minutes. Cool 10 minutes.
- Separate garlic cloves. Squeeze cloves to extract the pulp; discard peels.
- Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover. Process until pureed; set aside. (I have also done this by hand once while we were in the process of moving and I couldn't find my food processor, and it worked just fine. It's tedious, but it does work out OK.).
- Cook and stir zucchini and mushrooms in hot oil in a large skillet on medium-high heat for 3 minutes or until zucchini is tender-crisp. Add the pureed garlic mixture, water and tomato; mix well. Reduce heat to low; cook until thoroughly heated, stirring frequently.
- Toss the vegetable mixture with hot cooked pasta, and serve while still warm.