Garlic Asparagus Pasta with Lemon Cream


  • 8 oz                                        dried rotini pasta

  • 1 T                                           butter

  • 2 c                                          fresh asparagus, chopped

  • 1 c                                           yellow summer squash, chopped in 1” pieces

  • 2 cloves                                 fresh garlic, minced

  • ½ c                                         Shirley J Cream Soup and Sauce Mix

  • 2 c                                          water

  • 2 T                                          lemon zest


Cook pasta according to package directions, drain. While pasta is cooking, combine water, lemon zest, and sauce mix 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 tender, but firm. 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.