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Ingredientes
- 3 x heads garlic * note
- 1 Tbsp. diet margarine Fleischmann's Margarine
- Â Â Nonstick cooking spray
- 1/4 c. Dijon Mustard GREY Poupon
- 1 med tomato minced
- 2 Tbsp. lemon juice
- 8 ounce angel hair pasta cooked and liquid removed
- 1/8 tsp grnd black pepper
- 1 c. zucchini julienned
- 1 c. sliced fresh mushrooms
Direcciones
- 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 min.
- Cold 10 min. Separate cloves; squeeze cloves to extract pulp (throw away skins). In food processor or possibly electric blender, puree garlic pulp, mustard, lemon juice and pepper; set aside. In skillet, over medium-high heat, sautezucchini and mushrooms in margarine till tender-crisp, about 3 min; addgarlic mix, water and tomato. Reduce heat to low; cook and stir till sauce is heated through. Toss with warm cooked angel hair pasta. Serve immediately.
- *1 tsp. garlic pwdr may be substituted for garlic heads. In small bowl, blend garlic pwdr with mustard, lemon juice and pepper; proceed withrest of recipe as above.
- Makes 4 servings.
- NOTES : I have had this and it is delicious-especially if desired garlic.
- COurseI always add in about twice what the recipe calls for. I recommend this one
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 39 | 15% |
| Total Fat 4.54g | 6% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 219mg | 9% |
| Potassium 364mg | 10% |
| Total Carbs 47.19g | 13% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.38g | 2% |
| Protein 9.37g | 15% |
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