14 July 2010

lemon summer pasta

My sister remembered us making this recipe a couple of years ago and last night asked me for it again. We both did some digging and it was originally found here.

8 oz cooked pasta
2 c. asparagus
2 c. summer squash and/or zucchini
2 cloves minced garlic
1 tbs butter
1/2 c. whipping cream
zest of lemon
salt to taste

Sautee veggies and garlic in butter til they reach your preferred tenderness. Remove veggies with slotted spoon, leaving any juices and garlic. Pour in cream and lemon zest. Cook down cream til 1/3 c. (just when it looks thicker). Then combine all ingredients including pasta and enjoy.

When I made this before, I didn't get the proportions of vegetables to cream sauce correct - I wanted more sauce. So pay attention to that when putting it together. Thanks for bringing this up again, Mindy! I really liked it so maybe we'll have it this week too!


Momza said...

Sounds delicious...I was doing a mental ingredient check list in my head--got that, and that, and that--
looks like I may get to try it tonight!
Thanks for sharing!

Mindy said...

We made it today, and Aaron LOVED it. DELICIOUS! We used butternut squash and asparagus, and then doubled the amount of cream so we had more sauce. Definitely on our list of things to make again and again!