Garlic Asparagus And Pasta With Lemon Cream

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 8 ounces dried mafalda pasta or 8 ounces rotini pasta
• 2 cups asparagus spears, cut into 2-inch pieces
• 8 (4 ounce) baby yellow sunburst squash or 8 (4 ounce) pattypan squash, halved
• 2 garlic cloves, minced
• 1 tablespoon margarine or 1 tablespoon butter
• 1/2 cup whipping cream
• 2 teaspoons finely shredded lemon peel

Recipe

• 1 cook pasta according to package directions; drain. return pasta to saucepan.
• 2 meanwhile, in a large skillet cook asparagus, squash, and garlic in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. 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 mixture is reduced to 1/3 cup. to serve, pour cream mixture over pasta mixture; toss gently to coat.