Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum foil; drizzle 1 Tbsp olive oil over garlic and wrap heads in foil. Bake the garlic 45 min. to 1 hour, or until soft. Remove garlic from oven; unwrap and let cool. Squeeze pulp from each garlic clove; set aside. Cook the pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp olive oil. Add the greens; cook 3-5 min., tossing frequently. To serve, transfer pasta and greens to serving bowl. Add lemon juice and reserved roasted garlic; season with W & P. Toss and serve. Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland
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|Serving Size: 1 Serving (837g)|
|Recipe Makes: 1|
|Calories from Fat: 133 (40%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 199.5mg||7 %|
|Potassium 1657.9mg||44 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 10.4g||41 %|
|Sugars, other 36.1g|
|Protein 13.3g||19 %|
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Calories per serving: 332
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