Instructions: 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 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 pasta. Serve immediately.

*1 teaspoon garlic powder may be substituted for garlic heads. In small bowl, blend garlic powder with mustard, lemon juice and pepper; proceed with
rest of recipe as above.

Makes 4 servings.

NOTES : I have had this and it is delicious-especially if you like garlic.

COurse
I always add about twice what the recipe calls for. I recommend this one

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