Garlic Asparagus and Pasta with Lemon Cream
From: Better Homes and GardensDelicate 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.
Servings: Makes 4 servings.
Total: 25 mins
- Rate and Comment
- Add to Shopping List
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.
One medium zucchini or yellow summer squash cut into 8 pieces may be substituted for the baby sunburst squash and/or pattypan squash.
Nutrition Facts
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
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts
