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Garlic Asparagus and Pasta with Lemon Cream

Delicate asparagus requires tender, loving care. Providing just the coddling it needs are succulent baby squash, curly pasta ribbons, and a low-fuss, lemon-infused cream sauce.

Garlic Asparagus and Pasta with Lemon Cream



  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.

From the Test Kitchen


One medium zucchini or yellow summer squash cut into 8 pieces may be substituted for the baby sunburst squash and/or pattypan squash.

Nutrition Facts (Garlic Asparagus and Pasta with Lemon Cream)

    Per serving:
  • 370 kcal cal.,
  • 15 g fat
  • (8 g sat. fat,
  • 41 mg chol.,
  • 49 mg sodium,
  • 49 g carb.,
  • 4 g fiber,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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