2 bulbs garlic
olive oil cooking spray
3 med. onions, cut into wedges
2 lg. red bell peppers, cut into 1/2-inch slices
2 T. olive oil or vegetable oil
2 T. finely chopped parsley
1/2 t. salt
8 oz. fettuccine, cooked, warm
Heat oven to 400 deg. F. Cut a scant 1/2 inch off tops of garlic bulbs, exposing ends of cloves. Wrap garlic bulbs loosely in aluminum foil. Spray jelly roll pan with cooking spray. Arrange garlic, onions, and bell peppers on pan. Bake vegetables uncovered until garlic is very soft and vegetables are tender, 15 to 20 minutes.
Cool garlic slightly; squeeze pulp into small bowl. Stir in oil, lemon juice, parsley, and salt. Spoon garlic mixture over pasta and toss; add onions and peppers and toss. Serve warm. Yield: 8 servings.
Calories per serving: 151; protein: 5 grams; fat: 4.5 grams; cholesterol: 0 milligrams.