Directions:
- Cook pasta according to package directions; drain. Return pasta to saucepan.
- 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. Remove with a slotted spoon and add to pasta.
- Combine whipping cream and lemon peel in skillet. Bring to boiling. Boil for 2 to 3 minutes or until mixture is reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.79 Kcal (623 kJ) | ||
| Calories from fat | 38.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 7% | |
|---|---|---|---|
| Cholesterol | 8.33mg | 3% | |
| Sodium | 3.41mg | 0% | |
| Potassium | 79.07mg | 2% | |
| Total Carbs | 23.13g | 8% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 1.7mg | 9% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 147.72 Kcal (618 kJ) | ||
| Calories from fat | 38.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 7% | |
|---|---|---|---|
| Cholesterol | 8.27mg | 3% | |
| Sodium | 3.39mg | 0% | |
| Potassium | 78.5mg | 2% | |
| Total Carbs | 22.97g | 8% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 4.44g | 9% | |
| Vitamin C | 5mg | 8% | |
| Iron | 1.7mg | 9% | |
| Calcium | 15.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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