Directions:
- Cook pasta according to package directions
- Drain pasta and keep warm.
- Melt butter in a large skillet.
- Add asparagus, squash and garlic.
- Cook stirring frequently until vegetables are crisp-tender then remove with a slooted spoon and add to pasta.
- Combine whipping cream and lemon peel in skillet then bring to boiling and boil 3 minutes.
- To serve pour cream mixture over pasta mixture and toss gently to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.25 Kcal (487 kJ) | ||
| Calories from fat | 48.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 8% | |
|---|---|---|---|
| Cholesterol | 16.19mg | 5% | |
| Sodium | 92.84mg | 4% | |
| Potassium | 122.58mg | 3% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 120.47 Kcal (504 kJ) | ||
| Calories from fat | 50.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 8% | |
|---|---|---|---|
| Cholesterol | 16.78mg | 5% | |
| Sodium | 96.2mg | 4% | |
| Potassium | 127.03mg | 3% | |
| Total Carbs | 14.76g | 5% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 3.58g | 7% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 25.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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