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.
Ingredients
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8 ounces dried mafalda or rotini pasta
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2 cups asparagus spears cut into 2-inch pieces
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8 baby sunburst squash and/or pattypan squash, halved (4 ounces)
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2 cloves garlic, minced
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1 tablespoon margarine or butter
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1/2 cup whipping cream
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2 teaspoons finely shredded lemon peel
Directions
1.
Cook pasta according to package directions; drain. Return pasta to saucepan.
2.
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.
3.
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.
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
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