Preparation:
Brush each head of garlic lightly with 1 teaspoon melted spread; wrap each head separately in foil. Place in small baking pan; bake at 400F for 45 minutes or until tender. Cool 10 minutes. Separate cloves; squeeze cloves to extract pulp (discard skins).
In electric blender or food processor, puree garlic pulp, mustard, lemon juice and pepper; set aside.
In skillet, over medium-high heat, saute' mushrooms, zucchini and carrot in remaining spread until tender-crisp, about 3 minutes; add garlic mixture, tomato, broth or water and basil. Reduce heat to low; cook and stir until sauce is heated through. Toss with hot cooked pasta. Serve immediately. Makes 4 servin |
