Ingredients

• 8  ounces dried mafalda or 3 cups dried rotini (8 ounces)
• 1  medium onion, halved lengthwise and thinly sliced
• 2  cloves garlic, minced
• 1  tablespoon olive oil or butter
• 1-1/4  pounds asparagus, trimmed and cut into 2-inch pieces ( 2 cups)
• 1  medium yellow summer squash or zucchini, halved lengthwise and sliced (about 2 cups)
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 1  cup whipping cream
• 4  Roma tomatoes, seeded and chopped

Directions

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.

4. 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