Pasta With Lemon Cream Sauce Asparagus And Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A pasta dish with a fresh taste! Recipe and photo from Cooking Light 2007 Ingredients:
8 ounces uncooked long fusilli |
13/4 c (about 1 lb) asparagus cut into 1 1/2 pieces |
1 c frozen peas, thawed |
1 tbl butter |
1 garlic clove, minced |
1 c vegetable broth |
1 tsp cornstarch |
1/3 c heavy cream |
3 tbl fresh lemon juice |
1/2 tsp salt |
1/4 tsp pepper |
dash of cayenne |
coarsely ground pepper (optional) |
lemon slices(optional) |
Directions:
1. Cook pasta according to package directions, omitting any fat or salt
2. Add asparagus during last minute of cooking time
3. Place peas in a colander; drain pasta mixture over peas and set aside
4. Melt butter in a skillet over medium-high heat
5. Add garlic to the pan; saute 1 minute
6. Combine broth and cornstarch in a small bowl; stir until well blended.
7. Add broth mixture to pan; bring to a boil
8. Cook 1 minute or until thickened, stirring constantly
9. Remove from heat
10. Stir in cream, juice, salt , the 1/4 tsp black pepper and the cayenne
11. Add pasta mixture to broth mixture; toss gently to coat
12. Garnish with coarsely ground black pepper and lemon slices if desired
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