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Pasta with Lemon Cream Sauce, Broccoli, and Peas


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Rate this recipe 4.4/5 (5 Votes)


  • 8 ounces uncooked long fusilli (twisted spaghetti)
  • 2 bunches broccoli chopped
  • 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)



Step 1

Cook pasta according to package directions, omitting salt and fat. Add broccoli during last 4 minutes 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.

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