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Directions: 1. Cook pasta; drain; keep warm.
2. 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 vegetables from skillet with a slotted spoon; 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; stir gently to coat.
NOTE: Medium zucchini or yellow summer squash cut into 8 pieces can be substituted for the baby sunburst squash.
| Ingredients:
326/625 Pound(s) rotini
2 asparagus
8 baby sunburst squash
2 Pound(s) garlic
163/5000 Pound(s) butter
1/2 whipped cream
1/3 Ounce(s) lemon peel |
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