Cream-Sauced Pasta with Vegetables
Mafalda pasta looks like a skinny lasagna noodle. Add tender asparagus and summer squash and a splash of cream for a summer-fresh dish.
Ingredients
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8 ounces dried mafalda or 3 cups dried rotini (8 ounces)
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1 medium onion, halved lengthwise and thinly sliced
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2 cloves garlic, minced
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1 tablespoon olive oil or butter
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1-1/4 pounds asparagus, trimmed and cut into 2-inch pieces ( 2 cups)
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1 medium yellow summer squash or zucchini, halved lengthwise and sliced (about 2 cups)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup whipping cream
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4 Roma tomatoes, seeded and chopped
Directions
1.
Cook pasta according to package directions. Drain; return to pan and keep warm.
2.
Meanwhile, in a large skillet cook onion and garlic in hot oil about 3 minutes or until nearly tender, stirring occasionally. Add asparagus, squash, salt, and pepper to skillet. Cook 3 to 5 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet and add to pasta.
3.
Add whipping cream to skillet; bring to boiling. Boil gently for 5 minutes or until reduced to 3/4 cup. To serve, pour cream mixture over pasta mixture; stir gently to coat. Stir in tomato. Makes 4 servings.
4.
Cream-Sauced Pasta with Sausage: Prepare as above, except stir 9 ounces fully cooked Italian sausage links, cut into bite-sized pieces, into reduced sauce; heat through. Makes 5 servings. Per 2 cups: 559 cal., 35 g total fat (16 g sat. fat), 106 mg chol., 4 mg sodium, 44 g carbo., 4 g fiber, 19 g pro. Daily Values: 35% vit. A, 29% vit. C, 8% calcium, 21% iron Exchanges: 1 1/2 Vegetable, 2 1/2 Starch, 1 12 High-Fat Meat, 4 Fat
Nutrition information
Calories 494, Total Fat 27 g, Saturated Fat 14 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 82 mg, Sodium 323 mg, Carbohydrate 54 g, Total Sugar 6 g, Fiber 5 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 34%, Calcium 9%, Iron 21%. Exchanges: Vegetable 1.5, Starch 3, Fat 5.
Percent Daily Values are based on a 2,000 calorie diet
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