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.

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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.

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

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