PASTA PRIMAVERA WITH ROASTED GARLIC SAUCE

Pasta Primavera with Roasted Garlic Sauce image

Enjoy springtime with Pasta Primavera with Roasted Garlic Sauce. Serve this pasta primavera with a mixed green salad for a delicious meal.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 large heads of garlic
1 Tbsp. butter, divided
3 Tbsp. lemon juice
1 Tbsp. GREY POUPON Country Dijon Mustard
1/4 tsp. ground black pepper
1/2 lb. angel hair pasta, uncooked
1 cup sliced fresh mushrooms
1/2 cup each thin matchlike carrot and zucchini sticks
3/4 cup fat-free reduced-sodium chicken broth
1 cup chopped plum tomatoes
1 Tbsp. chopped fresh basil

Steps:

Heat oven to 400°F.
Place each head of garlic on separate sheet of foil. Melt 1 tsp. butter; brush evenly onto garlic. Wrap garlic (individually) in foil; place in shallow pan. Bake 45 min. or until tender. Cool 10 min.
Separate garlic cloves; squeeze pulp into blender. Discard skins. Add lemon juice, mustard and pepper to blender; blend until smooth.
Cook pasta as directed on package, omitting salt. Meanwhile, melt remaining butter in large skillet on medium heat. Add mushrooms, carrots and zucchini; cook 3 min. or until crisp-tender, stirring frequently. Add garlic mixture, broth, tomatoes and basil; mix well. Cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
Drain pasta; place in large bowl. Add vegetable mixture; mix lightly.

Nutrition Facts : Calories 310, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g