Pasta with Lemon Cream Sauce, Asparagus & Peas

By AbbyIvie

From Cooking Light

Ingredients

• 8 oz uncooked long fusilli
• 1.75 cups sliced asparagus
• 1 cup frozen green peas, thawed
• 1 tbps butter
• 1 garlic clove, minced
• 1 cup vegetable broth
• 1 tsp cornstarch
• 1/3 cup heavy cream
• 3 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Dash of ground red pepper
• Coarsely ground black pepper
• Lemon slices

Preparation

Step 1

1. Cook pasta according to package directions, omitting fat & salt. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside

2. Melt butter in a skillet over med-high. Add garlic to pan; saute 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 tsp black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with ground pepper and lemon slices.

Serve immediately