Toss roasted garlic sauce with mafalda to make this creamy pasta dish - perfect for a meatless dinner.
Mafalda with Creamy Roasted Garlic
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 5
- Ingredients 9
Ingredients
- 2 bulbs garlic (about 2 ounces each)
- 4 teaspoons olive oil
- 3 cups uncooked mafalda (mini-lasagna noodle) pasta (6 ounces)
- 1/2 cup half-and-half
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small red bell pepper, chopped (1/2 cup)
- 2 tablespoons chopped fresh parsley
Instructions
-
Step1Heat oven to 350° F. Cut 1/4- inch slice from top of each garlic bulb to expose cloves. Place cut side up on piece of foil. Drizzle 2 teaspoons olive oil over each garlic bulb. Wrap foil tightly around each bulb. Bake 45 to 50 minutes or until garlic is tender when pierced with fork. Remove garlic from bulbs by squeezing from the bottom.
-
Step2Meanwhile, cook and drain pasta as directed on package. Keep warm.
-
Step3In 1-quart saucepan, mix roasted garlic, half-and-half, vinegar, salt and pepper. Cook over very low heat just until heated through. Stir in bell pepper and parsley. In large serving bowl, toss garlic sauce with pasta. Serve immediately.
Nutrition
230
Calories
4g
Total Fat
8g
Protein
43g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 35
- Total Fat
- 4g
- Saturated Fat
- 2g
- Cholesterol
- 10mg
- Sodium
- 230mg
- Total Carbohydrate
- 43g
- Dietary Fiber
- 2g
- Protein
- 8g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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