White Kitchen

So… can you figure out what’s in this recipe? Ha!

The Lemon Cream-Sauced pasta, et al. is from my beloved red-checkered cookbook (a.k.a Better Homes and Gardens Cook Book).  This dish is light and fresh enough to be eaten on a summer evening, yet still has the creamy buttery taste we all crave.

I’m posting the recipe as written in the cookbook, but I substituted a yellow summer squash (cut into about twelve pieces) for the baby squash.

8 ounces dry mafalda or rotini
2 cups asparagus, cut into 2-inch pieces
8 baby sunburst squash and/or patty pan squash, halved (4 oz)
2 cloves garlic, minced
1 Tbsp butter or margarine
1/2 cup whipping cream
2 tsp finely shredded lemon peel

Cook pasta according to package directions. Drain; keep warm.

Meanwhile, in a large skillet, cook asparagus, sqash, and garlic in hot butter for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet with a slotted spoon. Add to pasta.

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; stir gently to coat.