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Garlic Asparagus & Pasta with Lemon Cream

Garlic Asparagus & Pasta with Lemon Cream

Nutrition Facts
  • cal. (kcal) 370
Garlic Asparagus & Pasta with Lemon Cream
  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 49


  • 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.

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.