Garlic Asparagus and Squash in Lemon Cream Sauce

So as all of you saw last week, I have a lot of pasta to use over the next few months. As I have mentioned before, we do not really care for you typical pasta recipes... mostly recipes with red sauce. So I was searching for some recipes that we would like and came across this one. I made a few changes to it (as usual) and it turned out great!

Garlic Asparagus and Squash in Lemon Cream Sauce

12 oz. Ronzoni Garden Delight Rotini Pasta

1 lb. asparagus spears trimmed and cut into 2-inch pieces

2 small yellow squash

4 garlic cloves, minced

3 Tbsp butter

1 cup whipping cream

3 tsp grated lemon peel

Salt to taste

Cook pasta according to package directions; drain. Return pasta to saucepan. Meanwhile, in a large skillet cook asparagus, squash and garlic in hot butter for 5-6 minutes or until vegetables are crisp tender, stirring frequently. Remove with a slotted spoon and add to pasta. Combine whipping cream and lemon peel in the same skillet you cooked the vegetables in. Bring to a boil. Boil for 2-3 minutes or until slightly reduced. Pour cream mixture over pasta. Add salt to taste.