Garlic Asparagus and Pasta With Lemon Cream

Name: Garlic Asparagus and Pasta With Lemon Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 bowls, 4 serving(s)
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

Submitted by Chef #966418

"This recipe is from fitnessmagazine.com."

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Ready In:: 25mins
Ingredients:: 7
Yields:: 4 bowls
Serves:: 4

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 (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

Cook pasta according to package directions; drain. Return pasta to saucepan.
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.
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.