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.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

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Directions

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  • Cook pasta according to package directions; drain and keep warm.

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  • 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.

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  • 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.

*

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

370 calories; total fat 15g; saturated fat 8g; cholesterol 41mg; sodium 49mg; carbohydrates 49g; fiber 4g; protein 10g; vitamin a 227RE; vitamin c 12mg; calcium 40mg; iron 3mg.
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