Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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