Comida Kraft
Recipe Box

Roasted Garlic Angel Hair

Prep Time
1
hr.
20
min.
Total Time
1
hr.
20
min.
Servings

4 servings

A sauce of roasted garlic, mustard and lemon juice is tossed with angel hair pasta, zucchini, mushrooms and tomato for a superb meatless main dish.

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What You Need

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Make It

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  • 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 garlic cloves. Squeeze cloves to extract pulp; discard peels.
  • Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover. Process until pureed; set aside.
  • Cook and stir zucchini and mushrooms in hot oil in large skillet on medium-high heat for 3 minutes or until zuccini is crisp-tender. Add garlic mixture, water and tomato; mix well. Reduce heat to low; cook until thoroughly heated, stirring frequently. Toss with hot cooked pasta.

Substitute

Substitute GREY POUPON Country Dijon Mustard for Dijon mustard.

Servings

  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

A creamy roasted garlic sauce adds just the right flavor to this low calorie, low-fat pasta dish.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 280
Total fat 6g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 370mg
Carbohydrate 49g
Dietary fiber 3g
Sugars 4g
Protein 10g
% Daily Value
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from With some minor adjustments this recipe came out great. With some minor adjustments this recipe came out great. To save time I minced garlic and cooked in melted butter over low heat for a few minutes before adding the rest of the ingredients (minus the water). Also I seasoned the veggie mixture with half a packet of Good Seasonings.
Date published: 2009-08-11
Rated 5 out of 5 by from Made this recipe this week and loved it! Made this recipe this week and loved it! It is much easier & faster to cut the garlic skin after cooking and pick the garlic out rather than squeezing it out. Added salt, pepper, and spiced it up with a little jalapeno seasoning for an added zing! WOW!!
Date published: 2003-05-20
Rated 2 out of 5 by from They should call this Dijon mustard angel hair pasta! They should call this Dijon mustard angel hair pasta! It wasn't bad but the flavor of the mustard was too much for us. I love the concept of the veggies with the pasta. If i ever make this dish again i'll only use about a quarter of the mustard.
Date published: 2009-09-06
Rated 5 out of 5 by from My husband and I loved this recipe. My husband and I loved this recipe. I added a little salt and it made the dish superb. The only thing that I didn't like was I had a little difficulty removing the garlic, but I would make this recipe again.
Date published: 2003-02-03
Rated 4 out of 5 by from I used 1/2 a box of angel hair pasta for this recipe. I used 1/2 a box of angel hair pasta for this recipe. When making this again, I will double the ingredients for the sauce, so the pasta is not too dry. It really was very tasty. We all loved it.
Date published: 2004-02-01
Rated 4 out of 5 by from Hubby really liked this, which always makes a recipe a hit with me! Hubby really liked this, which always makes a recipe a hit with me! It had some really good flavors. I used extra zucchini and mushrooms to get more veggies in.
Date published: 2010-04-22
Rated 1 out of 5 by from Would have been better if the mustard was replaced with spaghetti sauce or tomato sauce. Would have been better if the mustard was replaced with spaghetti sauce or tomato sauce. This is only good if you really, really like mustard.
Date published: 2003-03-16
Rated 1 out of 5 by from Icky! Icky! I don't know if it was too much garlic or the Dijon mustard or the combination of the two, but we found it positively inedible.
Date published: 2008-02-14
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