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Garlic Asparagus and Pasta with Lemon Cream
Ingredients
-
8
ounces dried mafalda or rotini
-
1
tablespoon margarine or butter
-
2
cups fresh asparagus cut into 2-inch pieces
-
8
baby sunburst squash and/or pattypan squash, halved (4 ounces)*
-
2
cloves garlic, minced
-
1/2
cup whipping cream
-
2
teaspoons finely shredded lemon peel
Directions
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
- Note *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)
- Servings Per Recipe 4,
- Calories 370,
- Protein (gm) 10,
- Carbohydrate (gm) 49,
- Fat, total (gm) 15,
- Cholesterol (mg) 41,
- Saturated fat (gm) 8,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 227,
- Vitamin C (mg) 12,
- Sodium (mg) 49,
- Calcium (DV %) 40,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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