8 ounces dried mafalda or rotini
1 tbsp margarine or butter
2 cups fresh asparagus cut into 2-inch pieces
8 baby sunburst squash and/or pattypan squash, halved (4 oz.)
(One medium zucchini or yellow summer squash cut into pieces may be substituted for squash)
2 cloves garlic, minced
1/2 cup whipping cream
2 tsp finely shredded lemon peel
1 - Cook pasta according to package direction; drain and keep warm.
2 - Meanwhile, melt margarine in 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 and toss gently to coat.
Makes 4 servings.