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!