Fusilli With Lemon-Cream Sauce, Asparagus, and Peas

By Chez_Alexander

Fresh, lively, creamy taste. A terrific side dish with grilled or fried fish.

Ingredients

• 4 oz uncooked fusilli pasta
• 3/4 cup asparagus slices (about 1/4 lb), julienned
• 1/2 cup frozen peas, thawed
• 1 TBS butter
• 1 clove garlic, minced
• 1/2 cup chicken stock
• 1 TBS cornstarch
• 1/2 cup cream
• 1 1/2 TBS fresh lemon juice (about 1/2 a lemon)
• Ground red pepper to taste

Details

Servings 2
Preparation time 10mins
Cooking time 25mins
Adapted from myrecipes.com

Preparation

Step 1

1. Cook pasta according to package directions. Add asparagus during last minute of cooking time.

2. Place peas in a colander. Drain pasta mixture over peas. Set aside.

3. Melt butter in a skillet over medium-high heat. Add garlic to skillet. Saute 1 minute.

4. Combine chicken stock and cornstarch in a small bowl. Stir until well-blended. Add stock mixture to skillet, bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat.

5. Stir in cream, juice, salt, and red pepper.

6. Add pasta mixture to lemon-cream sauce; toss gently to coat. Serve immediately.

Makes 2 servings. Each serving = 14 Weight Watchers points.