Roasted Garlic Spaghetti

• Vegetarian

• Produce

  • 2 tbsp Basil leaves or fresh italian (flat-leaf parsley, fresh
  • 1 Garlic, bulb

• Pasta & Grains

  • 1/2 lb Spaghetti

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 2/3 tbsp Olive oil

• Dairy

  • 1 cup Parmesan cheese

Found on pillsbury.com

Description

Ingredients

• 1 garlic bulb
• 2 tablespoons plus 2 teaspoons olive oil
• 1/2 lb uncooked spaghetti
• 1 cup shredded Parmesan cheese (4 oz)
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh basil leaves or fresh Italian (flat-leaf) parsley

Directions

• 1 Heat oven to 350°F. Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle with 2 teaspoons of the oil; wrap securely. Place in pie plate or shallow baking dish.
• 2 Bake 45 to 50 minutes or until garlic is tender when pierced with a fork. Cool 5 minutes. Gently squeeze garlic out of cloves onto cutting board; finely chop. Set aside.
• 3 In 4-quart saucepan or Dutch oven, cook spaghetti as directed on box; drain. Return to saucepan; toss with roasted garlic, remaining 2 tablespoons oil, 1/2 cup of the Parmesan cheese, the salt, red pepper flakes and basil. Sprinkle with remaining 1/2 cup Parmesan cheese. Serve immediately.

Nutrition