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
Cook pasta according to package directions; drain. Return pasta to saucepan. 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. 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.
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