This was mucho easy to put together. I made the pasta and some focaccia all in about 30 minutes (I did have the focaccia dough made already). It was pretty good. Not a mind blowing dinner, but it was fast and fairly tasty.
- Lemon-Cream Sauced Pasta with Asparagus and Squash
adapted from a recipe in BH&G’s 75th Anniversary Cookbook
- 8 oz rotini
1/2 a bunch of asparagus, cut into 2 inch pieces
1 small zucchini, cut into 1/2 inch slices
1 small yellow squash, cut into 1/2 inch slices
2 cloves of garlic, minced
2 T butter
1 T finely grated lemon zest
1 c half and half
1/3 c finely grated Parmesan, plus extra to top the finished pasta
- 1. Cook the pasta to al dente, following the directions on the package. Drain and keep warm.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the asparagus, zucchini, squash and garlic to the skillet and cook until the vegetables are crisp tender. Remove the veggies from skillet with a slotted spoon and toss the veggies with the pasta.
3. Add the lemon zest and half and half to the skillet. Bring to a boil and reduce for 3 – 5 minutes. Add the parmesan cheese and stir until the cheese has melted. Add the pasta and veggies to the skillet and toss to coat with the cream sauce. Grate fresh parmesan over the pasta if desired. Serve immediately.
This isn’t very saucy. If you want it saucier, I would double the sauce ingredients. It also needed some salt and pepper.