Randy Mayor
4 servings (serving size: about 1 1/2 cups)

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

How to Make It

Step 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.

Step 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.

Chef's Notes

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.

Ratings & Reviews

heaven28rangers's Review

May 13, 2014
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.

Donnamaz's Review

May 06, 2014

KeiraRochelle's Review

November 17, 2013

chai224's Review

September 06, 2013
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.

YankYank38's Review

June 18, 2013
Great sauce! I paired the sauce with egg noodles and grilled lemon pepper turkey tenderloin. Mmmmm...

AZSRT8's Review

May 08, 2013

KarenWard's Review

March 20, 2012
Great taste and easy to prepare. Sauce was a little runny so I added another teaspoon of cornstarch to thicken it up a bit.

Laurie77's Review

November 12, 2011
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.

krolling's Review

May 03, 2010
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!

eep128's Review

April 25, 2010
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.