Garlic Asparagus and Pasta with Lemon Cream
ounces dried mafalda or rotini
tablespoon margarine or butter
cups fresh asparagus cut into 2-inch pieces
baby sunburst squash and/or pattypan squash, halved (4 ounces)*
cloves garlic, minced
cup whipping cream
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.
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