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Mafalda with Creamy Roasted Garlic
bulbs garlic (about 2 ounces each)
teaspoons olive oil
cups uncooked mafalda (mini-lasagna noodle) pasta (6 ounces)
tablespoon balsamic vinegar
small red bell pepper, chopped (1/2 cup)
tablespoons chopped fresh parsley
Heat oven to 350º 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.
Meanwhile, cook and drain pasta as directed on package. Keep warm.
In 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.
Roasting the garlic gives it a rich and mellow flavor.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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