from Better Homes and Gardens
8 ounces dried mafalda or rotini (i used wheat noodles in case you're wondering about the picture)
2 cups asparagus cut into 2 inch pieces
8 baby sunburst squash and/or pattypan squash, halved (4 ounces), or one medium zucchini or yellow summer squash cut into pieces
2 cloves garlic, minced
1 tablespoon butter or margarine (i used olive oil)
1/2 cup whipping cream
2 teaspoons finely shredded lemon peel
(i also added chicken)
1. cook pasta according to package directions. drain, keep warm.
2 meanwhile, in a large skillet cook asparagus, squash, and garlic in hot butter for 2-3 min or until vegetables are crisp-tender, stirring frequently. remove vegetables from skillet with a slotted spoon; add to pasta.
3. combine whipping cream and lemon peel in skillet; bring to boiling. boil for 2-3 min. or until reduced to 1/3 cup. to serve, pour cream mixture over pasta mixture; stir gently to coat.
makes 4 servings: 256 calories per serving