Cream-Sauced Pasta with Vegetables

Makes 4 good servings

8 ounces pasta
1 medium onion, halved lengthwise and thinly sliced
2 cloves garlic, minced
1 Tbsp olive oil or butter
1 1/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash or zucchini, halved lengthwise and thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 cup whipping cream
4 roma tomatoes, seeded and chopped

Cook pasta according to directions

Meanwhile, in a large skillet cook onion and garlic in hot oil over medium heat about 3 minutes or until nearly tender, stirring occasionally.

Add asparagus, squash, salt, and pepper to skillet. Cook for 3-5 minutes more or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta.

Add whipping cream to skillet, bring to boiling. Boil gently for 5 minutes or until reduced to 3/4 cup.

To serve, pour reduced cream over pasta mixture; stir gently to coat. Stir in tomato.

Our notes: We also added mushrooms, which was delicious. We topped it with parmesan and it was fantastic!