Garlic Asparagus and Pasta With Lemon Cream

• 8 ounces dried mafalda pasta or 8 ounces rotini pasta
• 2 cups asparagus spears, cut into 2-inch pieces
• 8 (4 ounce) baby yellow sunburst squash or 8 (4 ounce) pattypan squash, halved
• 2 garlic cloves, minced
• 1 tablespoon margarine or 1 tablespoon butter
• 12 cup whipping cream
• 2 teaspoons finely shredded lemon peel

1. Cook pasta according to package directions; drain.
2. Return pasta to saucepan.
3. Meanwhile, in a large skillet cook asparagus, squash, and garlic in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently.
4. Remove with a slotted spoon and add to pasta.
5. Combine whipping cream and lemon peel in skillet.
6. Bring to boiling.
7. Boil for 2 to 3 minutes or until mixture is reduced to 1/3 cup.
8. To serve, pour cream mixture over pasta mixture; toss gently to coat.

pasta, baby yellow, garlic, margarine, whipping cream, lemon peel

Taken from www.food.com/recipe/garlic-asparagus-and-pasta-with-lemon-cream-327171 (may not work)