Garlic Asparagus & Pasta with Lemon Cream

Garlic Asparagus & Pasta with Lemon Cream

::Ingredients::

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

::Directions::

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.

Nutrition Information

Servings Per Recipe: 4

PER SERVING: 370 cal., 15 g total fat (8 g sat. fat), 41 mg chol., 49 mg sodium, 49 g carb. (4 g fiber), 10 g pro.

Happy Eating!

Signed,

Tiesha