Garlic Asparagus and Pasta With Lemon Cream |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe is from . Ingredients:
8 ounces dried mafalda pasta or 8 ounces rotini pasta |
2 cups asparagus spears, cut into 2-inch pieces |
8 (4 ounce) baby yellow sunburst squash or 8 (4 ounce) pattypan squash, halved |
2 garlic cloves, minced |
1 tablespoon margarine or 1 tablespoon butter |
1/2 cup whipping cream |
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.
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