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
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.