Farfalle with Lemon Cream Sauce

Cut the asparagus into bite size pieces, about 1 inch long. Cut the zucchini in half lengthwise and then cut into 3/4 inch half-circles. Do the same with the summer squash. Finely mince the garlic.

Get water for the pasta boiling and cook the pasta. Be sure to sprinkle the pasta water liberally with salt, it’s your best chance to season the pasta.

In a skillet, melt the butter over medium-high heat. Then add the garlic and other veggies along with a couple of pinches each of salt and freshly ground black pepper.

Cook them for about five minutes or until the veggies just start to cook through. Remove the veggies from the pan using a slotted spoon and set aside.

Leave the melted butter/liquid rendered out of the veggies in the pan. Add the lemon zest, cream and cheese to the pan and heat over medium heat to a boil. Stirring frequently, allow it to boil for about 3 minutes or until it’s reduced by about 40%.

Pasta should be done now. Drain the pasta. Add the veggies and sauce into the pasta, sprinkle with some more Parmesan and serve!