Friday, April 19, 2013

Lemony Asparagus & Squash Linguine

I already told you about Austin's "Zone Diet."  We didn't really know what it meant besides a lot of measuring, no pasta, and no cream.  So basically, in this lemony asparagus and squash linguine dish, he can have the asparagus.

Oh, one more thing.  He can have a lot of the asparagus!
The other night, he sat down to a plate with a half a steak and then piled it up with asparagus.  And I really mean piled it up.  The stack was at least 4 inches high and the entire width of the plate, literally an entire bundle of asparagus.  Austin really likes asparagus, but that was kind of a lot to take in.

Oh, I forgot another thing - that wasn't the whole serving...he was supposed to have 4 times that amount!

I really like asparagus too, but I prefer mine over a bed of pasta and soaked in a spicy, lemony, cream sauce.  Maybe a little parmesan cheese grated on top.

1 box whole wheat linguine
1 bunch asparagus, chopped into 1" pieces
2 yellow squash, chopped
2 cloves garlic, minced
1 Tbsp. butter
1 c. heavy cream
lemon zest of 1 lemon
2 Tbsp. crushed red pepper
parmesan cheese, optional

1.  Cook pasta according to package instructions.

2.  In a large skillet, cook asparagus, squash and garlic in butter for a few minutes (just until crisp-tender).  Remove vegetables from skillet.

3.  In same skillet, combine whipping cream, lemon zest and crushed red pepper.  Bring to a boil and boil for 2-3 minutes until thickened.

4.  Add veggies and pasta to cream sauce and stir until well combined.  Top with parmesan cheese, salt and pepper to taste.

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