Cream Sauced Pasta with Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Ingredients:
1.25 pound(s) asparagus |
8 ounce(s) dried rotini |
2 clove(s) garlic minced |
1 medium onion |
1 medium summer squash or zucchini |
1 tablespoon(s) olive oil |
1/4 teaspoon(s) pepper |
0.5 teaspoon(s) salt |
1 cup(s) whipping cream |
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 crisptender, 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. CreamSauced Pasta with Sausage: Prepare as above, except stir 9 ounces fully cooked Italian sausage links, cut into bitesized pieces, into reduced sauce; heat through.
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