Garlic Asparagus And Pasta With Lemon Cream |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I have not tried this one yet but fully intend to. It sounds delightful to me. Ingredients:
8 ounces dried rotini |
1 tablespoon butter |
2 cups fresh asparagus cut into 2-inch pieces |
8 baby sunburst squash and/or pattypan squash halved |
2 cloves garlic minced |
1/2 cup whipping cream |
2 teaspoons finely shredded lemon peel |
Directions:
1. Cook pasta according to package directions
2. Drain pasta and keep warm.
3. Melt butter in a large skillet.
4. Add asparagus, squash and garlic.
5. Cook stirring frequently until vegetables are crisp-tender then remove with a slooted spoon and add to pasta.
6. Combine whipping cream and lemon peel in skillet then bring to boiling and boil 3 minutes.
7. To serve pour cream mixture over pasta mixture and toss gently to coat.
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