SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print layout Full Page | 3x5 | 4x6

Garlic Asparagus & Pasta with Lemon Cream

Garlic Asparagus & Pasta with Lemon Cream
Makes: 4  servings Start to Finish 25 mins


  • 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


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.


  • If you cant find baby sunburst squash or pattypan squash, substitute 1 medium zucchini or yellow summer squash, cut into 8 pieces.
From FitnessMagazine.com