Fusilli With Lemon-Cream Sauce, Asparagus, and Peas

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

Fusilli With Lemon-Cream Sauce, Asparagus, and Peas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 4

    oz uncooked fusilli pasta

  • ¾

    cup asparagus slices (about ¼ lb), julienned

  • ½

    cup frozen peas, thawed

  • 1

    TBS butter

  • 1

    clove garlic, minced

  • ½

    cup chicken stock

  • 1

    TBS cornstarch

  • ½

    cup cream

  • TBS fresh lemon juice (about ½ a lemon)

  • Ground red pepper to taste

Directions

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.


Nutrition

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