Friday, April 15, 2011

Garlic Asparagus & Pasta-Food for Friday 4-15-11

I made this for dinner a couple nights ago. This is just a typical garden salad; mixed Spring greens, cucumber, radish, tomato, carrots and avocado was added right before serving. The main course is below.This is the Asparagus & Pasta dish, recipe follows photo.

Garlic Asparagus and Pasta with Lemon Cream


* 8 ounces dried mafalda or rotini
* 1 tablespoon margarine or butter
* 2 cups fresh asparagus cut into 2-inch pieces
* 8 baby sunburst squash and/or pattypan squash, halved (4 ounces)*
* 2 cloves garlic, minced
* 1/2 cup whipping cream
* 2 teaspoons finely shredded lemon peel


1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, melt margarine in a large skillet; add asparagus, squash, and garlic. Cook, stirring frequently, for 2 to 3 minutes or until vegetables are crisp-tender. 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 reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat. Makes 4 servings.
4. *Note: One medium zucchini or yellow summer squash cut into 8 pieces may be substituted for the baby sunburst squash and/or pattypan squash.

recipe source

Have a fun filled day,