From: "View" magazine, via Barbara Hlavin and rec.food.veg

ROASTED GARLIC PASTA 

8 ounces radiatore pasta 
2 teaspoons olive oil 
1 medium onion, roughly chopped 
1 medium red bell pepper, cut into 1-inch pieces 
2 tablespoons roasted garlic paste (see below) 
2 cups steamed asparagus, cut into 1-inch pieces 
1 4-ounce can low-sodium tomato sauce 
2 cups plum or Roma tomatoes, cored, seeded, and chopped 
4 tablespoons chopped fresh basil 
1/8 teaspoon salt 
1/4 teaspoon black pepper 
4 tablespoons grated Parmesan cheese 

Roasted garlic:  Cut 2 heads of garlic so all of the cloves are 
exposed.  Wrap in foil and bake for 40 minutes at 350 degrees.  
Squeeze the cloves to extract the softened garlic.  Chop the garlic 
into a smooth paste.  Set aside. 

Pasta:  Cook according to package instructions. 

Sauce:  Heat olive oil in a saute pan on high heat.  Add the onions 
and saute for 2 minutes.  Add the red pepper and reduce heat to medium 
high.  Saute for 5 minutes.  Add the garlic paste, asparagus, and 
tomato sauce.  Saute for 2 minutes.   Add the tomatoes, salt, pepper, 
and half of the basil.  Mix thoroughly with the pasta.  Garnish with 
grated cheese, the remaining chopped basil, and a sprig of basil 
leaves.  Serves 4. 

Nutritional analysis (per serving): 
Calories:  200; Calories from fat: 22 percent; Total fat: 5.3 g; 
Dietary fiber: 6 g; Cholesterol: 22 mg; Sodium: 346 mg; Protein: 
9.5 g; Carbohydrate: 32 g; Saturated fat: 1.6g; Polyunsaturated 
fat: 0.8g; Monounsaturated fat: 2.4 g.