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1
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
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2
Meanwhile, trim 1/2 inch from the bottoms of the asparagus spears.
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3
Peel the bottom halves only if the stalks are thick; if tender and slim, this wont be necessary.
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4
Cut the spears into approximately 1 1/2-inch lengths.
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5
Heat the oil in a wide skillet.
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6
Add the garlic and saute over low heat until golden.
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7
Add 1/4 cup water along with the asparagus, peas, and squash.
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8
Cover and cook for 5 minutes, or until the vegetables are just tender-crisp.
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9
Add the sun-dried tomatoes, parsley, and creamer.
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10
Cook, uncovered, over medium heat until the liquid in the skillet is reduced, about 5 minutes longer.
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11
Combine the pasta and vegetables in a large serving bowl.
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12
Toss gently but thoroughly.
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13
Season with lemon juice, salt, and pepper.
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14
Toss again, and serve at once.
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15
A bean-based salad teams well with this delicate dish.
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16
Try Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) or Chickpea and Carrot Salad with Parsley and Olives (page 190).
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17
Otherwise, any bountiful green salad with the addition of chickpeas, black beans, or pink beans will work well.
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18
For a hearty pairing with a warm bean dish, see the menu for Dilled Red Beans with Pickled Beets (page 106).
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19
Calories: 339
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20
Total Fat: 10g
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21
Protein: 11g
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22
Carbohydrates: 55g
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23
Fiber: 6g
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24
Sodium: 105mg
