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Popular in Food

Cream-Sauced Pasta with Vegetables

Mafalda pasta looks like a skinny lasagna noodle. Add tender asparagus and summer squash and a splash of cream for a summer-fresh dish.

3.5 by 5 people
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  • Makes: 4 servings
  • Start to Finish: 30 mins

Cream-Sauced Pasta with Vegetables



  1. Cook pasta according to package directions. Drain; return to pan and keep warm.
  2. Meanwhile, in a large skillet cook onion and garlic in hot oil about 3 minutes or until nearly tender, stirring occasionally. Add asparagus, squash, salt, and pepper to skillet. Cook 3 to 5 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet and add to pasta.
  3. Add whipping cream to skillet; bring to boiling. Boil gently for 5 minutes or until reduced to 3/4 cup. To serve, pour cream mixture over pasta mixture; stir gently to coat. Stir in tomato. Makes 4 servings.

From the Test Kitchen

Cream-Sauced Pasta with Sausage:

Prepare as above, except stir 9 ounces fully cooked Italian sausage links, cut into bite-sized pieces, into reduced sauce; heat through. Makes 5 servings.

Per 2 cups: 559 cal., 35 g total fat (16 g sat. fat), 106 mg chol., 4 mg sodium, 44 g carbo., 4 g fiber, 19 g pro.

Daily Values: 35% vit. A, 29% vit. C, 8% calcium, 21% iron

Exchanges: 1 1/2 Vegetable, 2 1/2 Starch, 1 12 High-Fat Meat, 4 Fat

Nutrition Facts (Cream-Sauced Pasta with Vegetables)

    Per serving:
  • 494 kcal cal.,
  • 27 g fat
  • (14 g sat. fat,
  • 2 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 82 mg chol.,
  • 323 mg sodium,
  • 54 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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