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Garlic Asparagus and Pasta with Lemon Cream

Makes: 4 servings
Start to Finish 25 mins
Garlic Asparagus and Pasta with Lemon Cream
  • 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

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 370,
  • Fat, total (g) 15,
  • chol. (mg) 41,
  • sat. fat (g) 8,
  • carb. (g) 49,
  • fiber (g) 4,
  • pro. (g) 10,
  • vit. A (RE) 227,
  • vit. C (mg) 12,
  • sodium (mg) 49,
  • calcium (mg) 40,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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