White Cream Soup Base (Vegetarian) -#10 Can

This is just one example of how to use this wonderful sauce, try this in this wonderful Spring recipe.

Garlic Asparagus and Pasta with Lemon Cream Sauce

8 oz. dried Rotini pasta (or use any other pasta, like Spaghetti or Linguini

1 T. butter

2 c. fresh asparagus (chopped) (you can also use freeze dried)

1 c. yellow summer squash or similar (cut in 1 chunks) (try substituting freeze dried zucchini or freeze dried tomatoes for more color)

2. cloves fresh garlic (minced)(yes you can substitute dehydrated garlic granules

¼ c. Healthy Harvest White Cream Sauce

1 c. water

2 t. fresh lemon zest (or use dehydrated lemon peel)

Directions:

Cook pasta according to package directions, drain and keep warm.

Combine water, lemon zest, and Healthy Harvest white cream sauce in saucepan, whisk till sooth and bring to a slow boil, remove from heat. Melt butter in large skillet; add asparagus, squash, and garlic. Sauté until asparagus is just tender; remove veggies and combine with cooked pasta, toss to combine. Place pasta mixture on large serving dish; pour hot lemon sauce on top, stir gently to combine.