Pasta with Lemon Cream Sauce, Asparagus, and Peas

I followed the recipe loyally and my sauce was completely watery. Unless I DID make a mistake, the cornstarch should be upped to one tablespoon.

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.

Great sauce! I paired the sauce with egg noodles and grilled lemon pepper turkey tenderloin. Mmmmm...

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

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.

This recipe was fabulous! I used half and half instead of heavy cream, and added capers. The sauce doesn't look like it will cover much when it done cooking, but a little bit goes a long way. Super easy and delicious, going in our favorites!

This was fantastic and so quick. You can prepare the sauce in the time it takes to cook the pasta - only 10 or 15 mins. Use the heavy cream. I thought the sauce would reduce and used half and half, but you don't cook it once you add the cream. I should've gone full fat for a creamier sauce. Light and refreshing dish and loved that the asparagus still had some crispness.

Very light, refreshing flavor -- used chicken broth and a pinch more cornstarch to thicken the sauce. Didn't add peas, just used aspargus-- loved cooking the aspargus in with the pasta -- it was perfect, nice and crisp. Instead of using spaghetti, used sauce over cheesed filled raviloi with some fresh parmensan cheese sprinkle on top. Will definitely make again -- great sauce for any type of pasta. Served with CL Lemon & Oregano-Rubbed Chicken Paillards and salad of tomato/mozzarella cheese/basil.

Delicious and simple to prepare. Will definitely make again.

Wonderful dish - I added 9.75 oz. can of chicken at the end to add protein. Definitely can taste the red and black pepper to give it kick. I was open to an even heavier cream sauce, but this was nice and light. Looking forward to the leftovers tonight, thinking flavor may intensify. Husband loved it, will definitely do again!