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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Citrus flavors and fresh vegetables brighten this meatless pasta recipe. Leftovers pack nicely for work or school. Ingredients:
8 ounces uncooked long fusilli (twisted spaghetti) |
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound) |
1 cup frozen green peas, thawed |
1 tablespoon butter |
1 garlic clove, minced |
1 cup organic vegetable broth (such as swanson certified organic) |
1 teaspoon cornstarch |
1/3 cup heavy cream |
3 tablespoons fresh lemon juice (about 1 lemon) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
dash of ground red pepper |
coarsely ground black pepper (optional) |
lemon slices (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.
2. Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.
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