FETTUCCINE SALAD WITH ROASTED GARLIC, ONIONS, AND PEPPERS

Nutritional Information Per Serving:
Calories: 151; Protein: 5 g; Sodium: 184 mg; Cholesterol: 0 mg; Carbohydrates: 24.4 g; Fat: 4.5 g
Exchanges: 1-1/2 Vegetable, 1 Bread/Starch, 1 FatServes: 8
Serving Size: 1/8 of recipe 


INGREDIENTS :

- 2 bulbs garlic
- Olive oil cooking spray
- 3 medium onions, cut into wedges
- 2 large red bell peppers, cut into 1/2-inch slices
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces fettuccine, cooked, warm 


DIRECTIONS :

Cut a scant 1/2 inch off tops of garlic bulbs, exposing ends of cloves. Wrap garlic heads loosely in aluminum foil. 

Spray jelly roll pan with cooking spray. Arrange garlic, onions, and bell peppers on pan. Bake vegetables, uncovered, at 400 degrees until garlic is very soft and vegetables are tender, 30 to 40 minutes.

Cool garlic slightly; squeeze pulp into small bowl. Stir in oil, lemon juice, parsley, salt, and pepper. Spoon garlic mixture over pasta and toss; add onions and peppers and toss. Serve warm.