Recipe: Garlic Asparagus and Pasta with Lemon Cream.
Ingredients:
- ½ c. Shirley J Whisk Bliss
- 8 oz Dried Rotini Pasta
- 1 Tbsp. Butter
- 2 c. Fresh Asparagus, Chopped
- 1 c. Yellow Summer Squash, Chopped In 1" Pieces
- 2 cloves Fresh Garlic, Minced
- 2 c. Water
- 2 Tbsp. Lemon Zest
Directions:Cook pasta according to package directions, drain, and keep warm. Combine water, lemon zest, and Whisk Bliss in a medium saucepan. Whisk until smooth, bring to a slow boil, and simmer for five minutes. Melt butter in large skillet, and add asparagus, squash, and garlic; sauté until vegetables are soft. Combine pasta and veggies (toss to combine). Place pasta mixture on large serving dish, pour hot lemon sauce on top, and stir gently to combine. Salt and pepper to taste.
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