Garlic Asparagus & Pasta With Lemon Cream

• 8 ounces dried rotini pasta
• 2 cups asparagus spears, cut in 2-inch pieces
• 8 small sunburst squash (4 oz) or 8 small pattypan squash, halved (4 oz)
• 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; drain and return to saucepan.
2. In large skillet, cook asparagus, squash, and garlic in hot margarine for 2-3 minutes or until vegetables are crisp-tender, stirring frequently.
3. Remove with slotted spoon and add to pasta.
4. Combine whipping cream and lemon peel in skilled.
5. Bring to boiling.
6. Boil 2-3 minutes or until mixture is reduced to 1/3 cup.
7. Pour cream mixture over pasta and vegetables and toss gently to coat.

rotini pasta, pattypan, garlic, margarine, whipping cream, lemon peel

Taken from www.food.com/recipe/garlic-asparagus-pasta-with-lemon-cream-162683 (may not work)