GARLIC ASPARAGUS PASTA WITH LEMON CREAM

• 8 oz dried rotini pasta
• 1 Tbsp butter
• 2 c fresh asparagus, chopped
• 1 c yellow summer squash, chopped in 1” pieces
• 1 clove fresh garlic, minced
• ½ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 2 c water
• 2 Tbsp lemon zest

Cook pasta according to package directions, drain. While pasta is cooking, combine water, lemon zest, and sauce mix in a medium saucepan. Whisk until smooth, bring to a slow boil, and simmer for five minutes. Melt butter in large skillet, and add asparagus, squash, and garlic; sauté until vegetables are tender, but firm. Combine pasta and veggies (toss to combine). Place pasta mixture on large serving dish, pour hot lemon sauce on top, and stir gently to combine.