Fusilli With Lemon Cream Sauce, Asparagus, and Peas |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash. Ingredients:
8 ounces fusilli |
1/2 lb asparagus, sliced |
1 cup peas (frozen work great, thaw before using) |
1 tablespoon butter |
1 garlic clove, minced |
1 cup vegetable broth |
1 teaspoon cornstarch |
1/3 cup heavy cream |
3 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 dash cayenne pepper (to taste) |
Directions:
1. Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
2. Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
3. In a skillet, melt the butter over medium heat.
4. Add the garlic and cook for 1 minute.
5. Combine broth and cornstarch, add to pan and bring to a boil.
6. Cook, stirring, until broth starts to thicken, about 1 minute.
7. Remove from heat and add cream, juice, salt, and peppers.
8. Stir to combine.
9. Add pasta and vegetables to the sauce, tossing gently to coat.
10. Serve immediately.
|
|