Pasta with Lemon Cream Sauce, Asparagus, and Peas

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.