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Garlic Asparagus & Pasta with Lemon Cream

Rated : 
 by 28 people
Makes: 4 servings Start to Finish 25 mins View Nutrition Facts

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.

Tip

  • If you cant find baby sunburst squash or pattypan squash, substitute 1 medium zucchini or yellow summer squash, cut into 8 pieces.
Garlic Asparagus & Pasta with Lemon Cream
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Comments
7944506568
MCassey wrote:

Nutrition facts per serving: Servings Per Recipe 4 servings Calories370 Total Fat (g)15 Saturated Fat (g)8 Cholesterol (mg)41 Sodium (mg)49 Carbohydrate (g)49 Fiber (g)4 Protein (g)10 Vitamin A (DV%)22 Vitamin C (DV%)21 Calcium (DV%)4 Iron (DV%)18

7/26/2011 12:12:32 PM Report Abuse
fyoung6 wrote:

Ditto! Fix please.

6/8/2011 05:58:36 PM Report Abuse
isis7122 wrote:

would like to see the nutritional information for this receipe, the link doesn't work, please fix.

5/16/2011 06:39:16 AM Report Abuse
taylor-webster1 wrote:

The link to nutritional information for this recipe is not working. Can it be fixed? Thaks,

3/22/2011 07:14:39 PM Report Abuse

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