MAFALDA WITH CREAMY ROASTED GARLIC

Mafalda with Creamy Roasted Garlic image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 5

Number Of Ingredients 9

2 bulbs garlic (about 2 ounces each)
4 teaspoons olive oil
3 cups uncooked mafalda (mini-lasagna noodle) pasta (6 ounces)
1/2 cup half-and-half
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 small red bell pepper, chopped (1/2 cup)
2 tablespoons chopped fresh parsley

Steps:

Heat oven to 350° F. Cut 1/4- inch slice from top of each garlic bulb to expose cloves. Place cut side up on piece of foil. Drizzle 2 teaspoons olive oil over each garlic bulb. Wrap foil tightly around each bulb. Bake 45 to 50 minutes or until garlic is tender when pierced with fork. Remove garlic from bulbs by squeezing from the bottom.
Meanwhile, cook and drain pasta as directed on package. Keep warm.
In 1-quart saucepan, mix roasted garlic, half-and-half, vinegar, salt and pepper. Cook over very low heat just until heated through. Stir in bell pepper and parsley. In large serving bowl, toss garlic sauce with pasta. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 43 g, Cholesterol 10 mg, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg