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)
How to Make It
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.
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.
If long fusilli is not available in your market, linguine works just as well. Garnish with chopped parsley or chives, if desired.
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Light and delicious! Make sure you've got enough veggies in there and amp up the lemon a bit. Serve with a side or as a side (I'm a veg and even I don't find it to be quite filling enough as a main dish!) Great flavors though for spring/summer.
I make this for the family at least once a month. Heavy cream's a little hard on my tummy so I swap half and half for it and add a half cup of freshly grated parmesean cheese. Also, I grill the asparagus and chop it into 1" pieces before tossing with the pasta. Adds a nominal amout of time to preparation but lends a great flavor. Totally worth it in my mind to do that extra step. Sometimes I'll marinate shrimp in a lemon pepper seasoning and grill it on skewers along with the asparagus. It goes perfectly together.
I love pasta salad in the summer and decided to make it for my lunch this week. I made it after dinner and it was very easy and tasted great. It tasted even better after it had really cooled down from being in the fridge all night. Will def. make again this summer!
This was a big hit at our house. It will be going into the recipe rotation. I used light cream instead of heavy. I used frozen asparagus cuts, instead of fresh and it still tasted good. (Next time I will use fresh asparagus if I can find it.) I also tossed in some cubed chicken that I sauteed earlier. This meal would be good for everyday meals, as well as a casual dinner with guests.
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