This light yet satisfying pasta dish combines the deep, sweet flavor of slow-roasted garlic with a tangy Dijon mustard and lemon sauce. Thin angel hair noodles are tossed with tender-crisp zucchini and earthy mushrooms, creating a perfect balance of textures. It’s an excellent choice for a quick weeknight dinner or a healthy vegetarian option. The simplicity of the ingredients allows the natural flavors to shine through, making it a reliable comfort food that feels sophisticated. Ideal for those seeking a low-calorie, plant-based meal that doesn’t compromise on taste.
Roasted Garlic Angel Hair Pasta
Description
This light yet satisfying pasta dish combines the deep, sweet flavor of slow-roasted garlic with a tangy Dijon mustard and lemon sauce. Thin angel hair noodles are tossed with tender-crisp zucchini and earthy mushrooms, creating a perfect balance of textures. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner or a healthy vegetarian option. The simplicity of the ingredients allows the natural flavors to shine through, making it a reliable comfort food that feels sophisticated. Ideal for those seeking a low-calorie, plant-based meal that doesn't compromise on taste.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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Trim the tops off the garlic heads to expose the cloves, then lightly spray with nonstick cooking spray.
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Wrap each garlic head individually in aluminum foil.
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Place wrapped garlic heads in a small baking pan and bake for 45 minutes until soft.
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Remove from oven and let cool for 10 minutes.
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Squeeze the roasted garlic pulp from the skins into a bowl, discarding the skins.
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In a food processor or blender, puree the garlic pulp with Dijon mustard, lemon juice, and black pepper until smooth.
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Bring a large pot of salted water to a boil; cook angel hair pasta according to package directions until al dente. Drain and set aside.
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In a skillet over medium-high heat, melt the margarine (or heat olive oil).
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Add zucchini and mushrooms to the skillet; sauté for about 3 minutes until tender-crisp.
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Stir in the garlic-mustard mixture, chopped tomato, and water.
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Reduce heat to low and simmer for 2-3 minutes, stirring occasionally, until the sauce is heated through.
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Add the cooked pasta to the skillet and toss thoroughly to coat with the sauce.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 135.0kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 51.2mg3%
- Total Carbohydrate 24.8g9%
- Dietary Fiber 1.6g7%
- Sugars 0.8g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitution: If fresh roasted garlic is unavailable, you can substitute 1 teaspoon of garlic powder. Blend the garlic powder with the mustard, lemon juice, and pepper in a small bowl before adding to the skillet.
Variation: Add a pinch of red pepper flakes for a bit of heat, or sprinkle with fresh basil or parsley before serving for added freshness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to refresh the sauce.
