How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Garlic Asparagus & Pasta With Lemon Cream?

You need 7 ingredients. The key ingredients include: 8 ounces dried rotini pasta, 2 cups asparagus spears, cut in 2-inch pieces, 8 small sunburst squash (4 oz) or 8 small pattypan squash, halved (4 oz), 2 garlic cloves, minced, and more.

Is Garlic Asparagus & Pasta With Lemon Cream suitable as pasta & noodles?

Yes, Garlic Asparagus & Pasta With Lemon Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Garlic Asparagus & Pasta With Lemon Cream?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Asparagus & Pasta With Lemon Cream Recipe

Name: Garlic Asparagus & Pasta With Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried rotini pasta; 2 cups asparagus spears, cut in 2-inch pieces; 8 small sunburst squash (4 oz) or 8 small pattypan squash, halved (4 oz); 2 garlic cloves, minced; 1 tablespoon margarine or 1 tablespoon butter; ½ cup whipping cream; 2 teaspoons finely shredded lemon peel

Try this homemade Garlic Asparagus & Pasta With Lemon Cream recipe the whole family will love. Made with rotini pasta, pattypan, garlic and margarine. E…

This Garlic Asparagus & Pasta With Lemon Cream relies on simple, everyday ingredients such as dried rotini pasta, garlic cloves, minced, whipping cream and finely shredded lemon peel. It comes together quickly and makes 4 servings, at about 437 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

8 ounces dried rotini pasta
2 cups asparagus spears, cut in 2-inch pieces
8 small sunburst squash (4 oz) or 8 small pattypan squash, halved (4 oz)
2 garlic cloves, minced
1 tablespoon margarine or 1 tablespoon butter
½ cup whipping cream
2 teaspoons finely shredded lemon peel

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Quick Info

Servings
4 servings
Calories
437 kcal
Category
Pasta & Noodles

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