MEATLESS MONDAY

Here's a simple sauce and pasta that,when served with a salad and crusty bread, will make a great meal. It comes from the current issue of TASTE OF HOME.

PASTA WITH ROASTED GARLIC & TOMATOES

1 1/2 lb. cherry tomatoes
12 garlic cloves, peeled
3 tbsp. olive oil
3 cups uncooked bow tie pasta (penne works too)
1/2 c. (4oz.) cream cheese, softened
1/2 tsp. salt

Preheat oven to 450. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1 inch baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions.
Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl.
Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.