Roasted Garlic Angel Hair Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
• Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
• Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

Steps:

• Lightly spray each head of garlic with cooking spray. Wrap each garlic head separately in foil. Place garlic in a small baking pan. Bake at 400° for 45 minutes. Cool 10 minutes.
• Separate garlic cloves. Squeeze cloves to extract the pulp; discard peels.
• Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover. Process until pureed; set aside. (I have also done this by hand once while we were in the process of moving and I couldn't find my food processor, and it worked just fine. It's tedious, but it does work out OK.).
• Cook and stir zucchini and mushrooms in hot oil in a large skillet on medium-high heat for 3 minutes or until zucchini is tender-crisp. Add the pureed garlic mixture, water and tomato; mix well. Reduce heat to low; cook until thoroughly heated, stirring frequently.
• Toss the vegetable mixture with hot cooked pasta, and serve while still warm.

Steps:

• 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 garlic cloves. Squeeze cloves to extract pulp; discard peels.
• Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover. Process until pureed; set aside.
• Cook and stir zucchini and mushrooms in hot oil in large skillet on medium-high heat for 3 minutes or until zuccini is crisp-tender. Add garlic mixture, water and tomato; mix well. Reduce heat to low; cook until thoroughly heated, stirring frequently. Toss with hot cooked pasta.

Steps:

• 1. Lightly spray each head of garlic with cooking spray. Wrap each garlic head separately in foil. Place garlic in a small baking pan. Bake at 400° for 45 minutes. Cool 10 minutes.
• 2. Separate garlic cloves. Squeeze cloves to extract the pulp; discard peels.
• 3. Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover. Process until pureed; set aside. (I have also done this by hand once while we were in the process of moving and I couldn't find my food processor, and it worked just fine. It's tedious, but it does work out OK.).
• 4. Cook and stir zucchini and mushrooms in hot oil in a large skillet on medium-high heat for 3 minutes or until zucchini is tender-crisp. Add the pureed garlic mixture, water and tomato; mix well. Reduce heat to low; cook until thoroughly heated, stirring frequently.
• 5. Toss the vegetable mixture with hot cooked pasta, and serve while still warm.

Steps:

• Preheat oven to 425'F.
• Place vegetables and garlic on foil-lined 10x15-inch pan. Drizzle with 1/4 cup oil; sprinkle with thyme, salt and pepper. Bake for 30 minutes or until tender, turning occasionally. Cut into bite-sized pieces.
• Cook Angel hair according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Add vegetables, cheese and remaining 1/4 cup oil to pasta. Toss, adding reserved pasta water to desired consistency. Transfer to serving platter.

Steps:

• 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 garlic cloves.
• Squeeze cloves to extract pulp; discard peels.
• Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover.
• Process until puréed; set aside.
• Cook and stir zucchini and mushrooms in hot oil in large skillet on medium-high heat for 3 minutes or until zucchini is tender-crisp.
• Add garlic mixture, water and tomato; mix well.
• Reduce heat to low; cook until thoroughly heated, stirring frequently.
• Toss with hot cooked pasta.