Creamy Pasta with Asparagus and Peas

Name: Creamy Pasta with Asparagus and Peas
Yield: 6 servings
Ingredients: 12 ounces farfalle, tricolor rotini, or gemelli; 2 tablespoons extra virgin olive oil; 2 to 3 garlic cloves, minced; 10 to 12 ounces slender asparagus; 1 cup frozen green peas; 1 medium yellow summer squash, quartered lengthwise and thinly sliced; 1/3 cup oil-packed sliced sun-dried tomatoes; 1/4 cup minced fresh parsley; 1/2 cup Silk creamer; 2 tablespoons lemon juice, or more to taste; Salt and freshly ground pepper to taste

January 24, 2012

Use slender asparagus and you won’t need to scrape the stalks. If you still believe that asparagus should be a harbinger of spring (even though it’s in the market nearly year-round now), make this dish a tradition by serving it every April or May.

Recipe notes

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