Great taste and easy to prepare. Sauce was a little runny so I added another teaspoon of cornstarch to thicken it up a bit.
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.
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- 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
- 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)
- 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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