Lemon Cream-Sauced Pasta with Asparagus and Squash

Delish, low fat, easy, pretty to look @ & a crowd pleaser. Best of all - Dinner in 30 min (including prep); serves 4 adults.

Ingredients:
8 Ounce(s) rotini (I used bowtie b/c that's all I had)
2 Cup(s) asparagus (see below for TJ shoppers) [I used TJs frozen french green beans 1x and it was just as great as the aspargus! Use a large handful - defrost & grill]
8 baby sunburst squash [or a 1/3 of a frozen bag]
[I also added a 1/3 of a small onion, diced & sauteed w/ the veggies & garlic]
2 Clove(s) garlic
1 Tablespoon(s) butter
1/2 Cup(s) whipped cream [I added a large tablespoon of Alfredo sauce b/c i like my sauce a little thicker - once recipe sauce had boiled and reduced.]
2 Teaspoon(s) lemon peel [About 90% of a reg. sized lemon] (don't have lemon peel? add few squirts of lemon juice) [Lemon flavor is subtle & nice - Oscar didn't even realize it had lemon in it but *loved* the flavor.]

Directions:
1. Cook pasta; drain; keep warm.
2. In a large skillet cook asparagus, squash, and garlic in hot butter for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet with a slotted spoon; 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; stir gently to coat.

TJs shoppers? I used frozen yellow summer squash & asparagus - defrosted the portions, rolled them in olive oil & crushed garlic & then grilled them on the stove - no butter needed that way. butter.

NOTE: Medium zucchini or yellow summer squash cut into 8 pieces can be substituted for the baby sunburst squash.