Garlic Asparagus and Pasta with Lemon Cr
Source of Recipe
Better Homes and Gardens
Garlic Asparagus and Pasta with Lemon Cream
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
Cook pasta according to package directions; drain and keep warm.
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.
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.
|
|
member logon
