Whipping cream is my new.best.friend. And although my thighs may disagree, it’s fine because we aren’t speaking right now anyway. In the Better Homes and Gardens Cook Book that I was given at my bridal shower, there is a great recipe that we only recently discovered. It is called Lemon Cream-Sauced Pasta with Asparagus and Squash. It sounds really intense and ingredient heavy, but it isn’t. After reading through the recipe, I realized that the ingredients are very interchangeable. The only things you really need to have on hand to make this are dried pasta, garlic, butter or margarine and whipping cream.
Here is my version of the recipe:
Cook and set aside 1 cup dried pasta. Saute 1 tbsp butter or margarine, 2 minced garlic cloves and *whatever veggies you want. Add this to cooked pasta. Bring 1/2 cup whipping cream to a boil with some lemon zest or any citrus fruit you have, or none at all. Pour cream sauce over veggies and pasta and gently toss. If you like (which I do) you can add some Parmesan cheese either fresh grated or the stuff in the bottle that you can keep in the refrigerator. This serves 4 people if you use lots of veggies, or one very hungry me 🙂
*Whatever veggies you want can also include meat. Tonight we had bacon, yellow summer squash and leftover chicken. Last week we had it with the asparagus and yellow summer squash. I love this recipe because you can adapt it to whatever is in season, peas, butternut squash, asparagus. Using the whipping cream eliminates the need to buy expensive jarred Alfredo sauces while getting to use a fresh and simple ingredient, whipping cream. Hope you give this a try, you won’t be sorry!