Mafalda with Creamy Roasted Garlic

  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 5

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

Steps

  • 1
    Heat 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.
  • 2
    Meanwhile, cook and drain pasta as directed on package. Keep warm.
  • 3
    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 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:
*Percent Daily Values are based on a 2,000 calorie diet.
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