Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Garlic Asparagus & Pasta w/ Lemon Cream




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




8 ounces dried mafalda or rotini
1 tablespoon margarine or butter
2 cups fresh asparagus cut into 2-inch pieces
8 baby sunburst squash and/or pattypan squash, halved (4 ounces)*
2 cloves garlic, minced
1/2 cup whipping cream
2 teaspoons finely shredded lemon peel


Recipe



1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, melt margarine in a large skillet; add asparagus, squash, and garlic. Cook, stirring frequently, for 2 to 3 minutes or until vegetables are crisp-tender. 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 reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat. Makes 4 servings.
*Note: One medium zucchini or yellow summer squash cut into 8 pieces may be substituted for the baby sunburst squash and/or pattypan squash.