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  • 3 cups Dried rotini
  • 1 med Onion thinly sliced
  • 2 cloves Minced garlic
  • 1 tbsp Olive oil or butter
  • 1 ¼ lb Fresh asparagus, trimmed & cut in 2” pieces(2 Cups)
  • 1 med. Yellow squash or zucchini, halved and thinly sliced(2 cups)
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 1 cup Whipping cream
  • 4 Roma tomatoes seeded and chopped



Step 1

Cook pasta, drain, return pasta to hot pan to keep warm.
In a large skillet cook onion and garlic in oil over medium heat about 3 min or until nearly tender. Stirring occasionally. Add asparagus, squash, salt and pepper to skillet. Cook for 3-5 min more or until vegetables are crisp-tender, stirring occasionally, add vegetables To pasta in pan.
Add whipping cream to skillet; bring to boiling. Boil gently for 5 minutes or until reduced to ¾ cup. To serve, pour reduced cream over pasta mixture, stir gently to coat stir in tomato.

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