Garlic Asparagus and Pasta with Lemon Cream
Delicate asparagus requires tender, loving care. Providing just the coddling it needs are succulent baby squash, curly pasta ribbons, and a low-fuss, lemon-infused cream sauce.
Ingredients
-
8 ounces dried mafalda or rotini
-
1 tablespoon margarine or butter
-
2 cups fresh asparagus cut into 2-inch pieces
-
8 baby sunburst squash and/or pattypan squash, halved (4 ounces)*
-
2 cloves garlic, minced
-
1/2 cup whipping cream
-
2 teaspoons finely shredded lemon peel
Directions
1.
Cook pasta according to package directions; drain and keep warm.
2.
Meanwhile, melt margarine in a large skillet; add asparagus, squash, and garlic. Cook, stirring frequently, for 2 to 3 minutes or until vegetables are crisp-tender. Remove with a slotted spoon and add to pasta.
3.
Combine whipping cream and lemon peel in skillet; bring to boiling. Boil for 2 to 3 minutes or until reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat. Makes 4 servings.
Note
One medium zucchini or yellow summer squash cut into 8 pieces may be substituted for the baby sunburst squash and/or pattypan squash.
Nutrition information
Calories 370, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 41 mg, Sodium 49 mg, Carbohydrate 49 g, Fiber 4 g, Protein 10 g. Daily Values: Vitamin A 22%, Vitamin C 21%, Calcium 4%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Garlic Asparagus & Pasta with Lemon Cream
Succulent baby squash, curly pasta ribbons, and a low-fuss, lemon-infused cream sauce make this an elegant but quick meal.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
