Instructions: Spray each head of garlic lightly with cooking spray; wrap each head separately in foil. Place in small baking pan; bake at 400 degrees for 45 minutes. Cool 10 minutes. Separate cloves; squeeze cloves to extract pulp

(discard skins).

In food processor or electric blender, puree garlic pulp, mustard, lemon juice and pepper; set aside.

In skillet, over medium-high heat, saute zucchini and mushrooms in margarine until tender-crisp, about 3 minutes; add garlic mixture, water and tomato. Reduce heat to low; cook and stir until sauce is heated through. Toss with hot cooked angel hair. Serve immediately.

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