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.

Recipe from Fitness
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  • 8 ounces dried mafalda or rotini pasta
  • 2 cups asparagus spears cut into 2-inch pieces
  • 8 baby sunburst squash and/or pattypan squash, halved (4 ounces)
  • 2 cloves garlic, minced
  • 1 tablespoon margarine or butter
  • 1/2 cup whipping cream
  • 2 teaspoons finely shredded lemon peel
Cook pasta according to package directions; drain. Return pasta to saucepan.
Meanwhile, in a large skillet cook asparagus, squash, and garlic in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove with a slotted spoon and add to pasta.
Combine whipping cream and lemon peel in skillet. Bring to boiling. Boil for 2 to 3 minutes or until mixture is reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat.


  • If you cant find baby sunburst squash or pattypan squash, substitute 1 medium zucchini or yellow summer squash, cut into 8 pieces.

nutrition information

Per Serving: cal. (kcal) 370, Fat, total (g) 15, chol. (mg) 41, sat. fat (g) 8, carb. (g) 49, fiber (g) 4, pro. (g) 10, vit. A (RE) 227, vit. C (mg) 12, sodium (mg) 49, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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