Angel Hair Pasta With Roasted Garlic

Submitted 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."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

1. 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.
2. Separate garlic cloves. Squeeze cloves to extract the pulp; discard peels.
3. 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.).
4. 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.
5. Toss the vegetable mixture with hot cooked pasta, and serve while still warm.

Reviews

[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.

 

[Bellinda]

Thank you for a great pasta dish. I used more veggies than the recipe said. And instead of the water I used chicken broth and I added a bit of salt. But the flavors were great. That roasted garlic and dijon...delicious.

 

[invictus]

This is so tasty! I do not have a food processor so I did step number 3 by hand without any problems at all. I eliminated the mushrooms to accomodate family members but that was my only change. Thanks so much for the tasty lunch!

 

[Stephanie Y.]

Don't be afraid of all the garlic. Roasting it really mellows the flaor and along with the dijon mustard makes a very creamy sauce. I loved the veggies in this and next time I think I'll even add more. I used my mini food processor and it was the perfect size. Served with some french bread we devoured this. Thank you Pac Baby- You've done it again, with another wonderful recipe.

 

[Just_Ducky!!]

Very nice pasta dish but I think next time I'll either pre-roast the garlic or just saute (for simplicity) and cut back on the Dijon mustard. I did use a brand new jar and noticed it was quite strong so that may have been why it was so prevalent a taste in the pasta. Believe it or not, I couldn't find any nice zucchini anywhere so I substituted asparagus which worked quite nicely. Thank you for a lovely and different, pasta recipe NWG! Made and enjoyed for team Mischief Makers - ZWT #7 :)