Garlic Asparagus and Pasta with Lemon Cream Sauce

This is one of my favorite recipes of all time. It's easy to make and so tasty!

Garlic Asparagus and Pasta with Lemon Cream Sauce

4 Servings

From: BH&G

8 ounces dried mafalda or rotini

1 tablespoon margarine or butter

2 cups fresh asparagus cut into 2-inch pieces

8 baby sunburst squash and/or pattypan squash, halved (4 ounces)*

2 cloves garlic, minced

1/2 cup whipping cream

2 teaspoon finely shredded lemon peel

1. Cook pasta according to package directions; drain and keep warm.

2. Meanwhile, melt margarine in a large skillet; add asparagus, squash, and garlic. Cook, stirring frequently, for 2 to 3 minutes or until vegetables are crisp-tender. Remove with a slotted spoon and add to pasta.

3. Combine whipping cream and lemon peel in skillet; bring to boiling. Boil for 2 to 3 minutes or until reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat. Makes 4 servings.

*Note: One medium zucchini or yellow summer squash cut into 8 pieces may be substituted for the baby sunburst squash and/or pattypan squash.

My notes

Use whatever pasta you have on hand, I'm a fan of bowtie (farfalle). For the people in my family that think unless there is meat involved it does not count as a meal I add ½ a lb of Italian sausage to the mix occasionally. I've also taken to adding mushrooms, zucchini, and some red onion for a little more color and flavor.

Orange biscuit thing

Today's recipe brought to you by All Things Delicious.
I thought this was a great idea... plus I also had an orange that i needed to use and several of the Pillsbury Grands that Jeff bought a week or so ago. This is ridiculously easy, and awesomely good right out of the oven.

Here's the recipe

2 tubes refrigerated biscuits (the smaller biscuits or the Grands biscuits)

1 cube (1/2 C.) butter or margarine

1 C. sugar

Zest and juice of 1 orange

Combine the butter or margarine, sugar, zest, and orange juice in a small saucepan and heat until sugar is dissolved and butter is melted, stirring frequently.
Using a fork or tongs, dip each biscuit into the glaze, scooping some of the zest onto the biscuit.  Place into a well-greased bundt pan.


 Pour remaining glze over the biscuits. Bake at 350 degrees for approximately 35 minutes. When done, immediately turn onto a platter and serve.  I place the platter on top of the rolls, then flip the whole thing over.

Finished product, isn't it pretty?

My notes:
The flipping didn't go well for me, but honestly that really isn't a big surprise. I didn't change a thing in this recipe. I will say that it's probably best if you eat this right away as it really isn't as good after a day or so.

What's wrong with butter?

So I was reading an article on CNN about Southern food. Here's the link:
http://eatocracy.cnn.com/2012/01/18/hugh-acheson-southern-food-beyond-the-butter/?hpt=hp_bn8

It's an interesting article, but the last quote by Ms. Paula Deen is what shocked me.
“What’s wrong with just butter and salt in grits?”

While I agree, there is nothing wrong with salt and butter in grits the question that was posed prior to her saying that is, “Do you think that Southern food has had a start and a finish or do you think it’s something that continues to evolve?”. I'm a little disappointed. Southern food has a deep, rich tradition and it's not all butter, fat, or frying things.
To me her non-answer, says it all. She is an ambassador for her community, people know her and recognize her. They look to her as a rolemodel. And the best you can come up with is what's wrong with butter and salt? Honestly. If your type 2 diabetes hasn't already answered that let me pose this from one of my favorite books to read (Agnes and the Hitman by Jennifer Crusie and Bob Mayer), "Think before you eat, people: Food should be the life of you, not the death of you." Thanks Agnes you said it all.