Pasta with Lemon Cream Sauce, Asparagus, and Peas

Citrus flavors and fresh vegetables brighten this meatless pasta recipe. Leftovers pack nicely for work or school.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 29%
  • Fat: 11.2g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 11.5g
  • Carbohydrate: 52.9g
  • Fiber: 4.9g
  • Cholesterol: 35mg
  • Iron: 3.6mg
  • Sodium: 471mg
  • Calcium: 49mg

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)

Preparation

  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.
Note:

If long fusilli is not available in your market, linguine works just as well. Garnish with chopped parsley or chives, if desired.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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