Cream Sauced Pasta with Vegetables

Ingredients:

• 8 ounces dried pasta
• 1 medium onion, halved lengthwise and thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 1 1/2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
• 1 medium yellow summer squash
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup whipping cream
• 4 roma tomatoes, seeded and chopped

Directions:

Cook pasta according to package directions; drain. Return pasta to hot pan to keep warm.

Meanwhile, in a large skillet cook onion and garlic in hot oil over medium heat about 3 minutes or until nearly tender, stirring occasionally. Add asparagus, squash, salt, and pepper to skillet. Cook for 3-5 minutes more or until vegetables are crisp tender, stirring occasionaly. Add vegetables to pasta in pan.

Add whipping cream to skillet; bring to boiling. Boil gently for 5 minutes or until reduced to 3/4 cup. Pour cream over pasta mixture; stir gently to coat. Stir in tomato.

Yield: 4 servings

Marie's Note: This is one of our absolute favorites. I recommend leaving the tomatoes out though unless you can get truly good, seasonal tomatoes.

Source: Better Homes and Gardens New Cookbook; 14th ed