I was in the mood for a little vegetable delight, after eating meat for the past couple of nights. So, I found this recipe and gave it a whirl:
CREAMY VEGETABLES AND PASTA
1 Package of pasta of your choice (I used campanelle pasta)
2 cups of chopped fresh asparagus, into 1 inch pieces
2 cups of peeled and cubed butternut squash*
2 garlic cloves, finely minced
2 cups heavy whipping cream
3 tbsp butter
2 tbsp grated lemon zest
Salt and pepper, to taste
Pinch of nutmeg
Dried parsley, for color
Prepare pasta as according to directions.
Melt butter in a large saucepan. Saute asparagus, squash and garlic until veggies are tender. Remove vegetables from the pan with a slotted spoon, and set aside.
Add cream and lemon zest, and bring to a boil. Keep on high heat, stirring occassionally until the liquid reduces. Season with salt, pepper and nutmeg. Add cooked vegetables and prepared pasta to liquid. Remove from heat, and stir to combine. Sprinkle with parsley for an extra punch of color.
This recipe, from start to finish took only about 15 minutes to throw together. Perfect for a weeknight meal when time is tight. The presentation is also really pretty, with the green and orange contrasting with the whiteness of the cream and pasta. The delicate flavor of lemon hits your tongue, but doesn't overpower the whole dish.
I simply served this with some ripe sliced tomatoes, off the vine.
*You can substitute butternut squash for summer squash or zucchini - both would be absolutely delicious, especially in the summer months, when they are in season.