Thursday, August 4, 2016

Friday Food: Garlic Asparagus & Pasta w/ Lemon Cream

Pasta isn't the easiest thing to do super healthy but if you have to get your carbs in (guilty) then you want to make it as healthy as you can.  That was our goal with this healthy version of a pasta dish.  Hope you get to enjoy this one.

-8 oz. dried mafalda or rotini pasta
-2 cups asparagus spears cut into 2-inch pieces
-8 baby sunburst squash and/or pattypan squash, halved (4 oz.)
-2 cloves garlic, minced
-1 tbsp butter
-1/2 cup whipping cream
-2 tsp finely shredded lemon peel

The How To:
-Cook pasts according to package directions; drain.  Return pasta to saucepan.
-Meanwhile, in a large skillet cook asparagus, squash and garlic in hot butter 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.

Credit: Fitness Magazine

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