Garlic Asparagus and Pasta with Lemon Cream

Garlic Asparagus and Pasta with Lemon Cream

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.3
  • Total Fat: 7.5 g
  • Cholesterol: 11.2 mg
  • Sodium: 57.2 mg
  • Total Carbs: 48.8 g
  • Dietary Fiber: 7.9 g
  • Protein: 8.7 g

View full nutritional breakdown of Garlic Asparagus and Pasta with Lemon Cream calories by ingredient
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Introduction

The cream sauce is a lower fat version and the garlic, asparagus, and lemon create a burst of flavor that will leave you satisfied! The cream sauce is a lower fat version and the garlic, asparagus, and lemon create a burst of flavor that will leave you satisfied!
Number of Servings: 4

Ingredients

    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

Directions

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.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FITNESSMAGAZINE.

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