Spaghetti With Roasted Garlic Sauce

Ingredient
salt and freshly ground pepper to taste
no stick cooking spray
1 1/2 cups chicken or vegetable broth
1 package spaghetti -- (16 ounces)
1/4 cup heavy cream
1/2 cup regular or light sour cream
2 large head garlic -- (with as large -- cloves as possible)


Method:
1. Preheat oven to 450 degrees. Peel outer skin from garlic bulb.

2. Keeping the bulb intact, cut a small slice off the top. Separate unpeeled cloves and place them in a pie dish. Spray with no stick coating.

3. Bake uncovered for 12 to 15 minutes or until soft when squeezed. When cool enough to handle, remove peel and chop coarsely.

4. In a 4-cup microwave-safe measure, combine broth, sour cream, heavy cream, garlic, salt and pepper to taste. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions.

5. Drain pasta, return to saucepan or place in a bowl and toss with sauce. If too dry, add more broth or cream. Season with salt and pepper to taste.

Prep Time: 15 minutes Cook Time: About 15 minutes
Makes: 4 servings When whole cloves of garlic bake, they become very
mellow, almost nut-like. Here the roasted garlic is mixed with two
types of cream and broth for a rich, but mild sauce.