Pasta with Lemon Cream Sauce, Asaparagus and Peas

(Cooking Light)

I accidentally bought angel hair instead of linguine (which I was going to sub for the fusilli). I also added chicken seasoned with lemon pepper. The sauce (I followed that part of the recipe exactly) was delicious!!!! Next time I will add a little more cornstarch to thicken it a bit more and will use a twisted or lined pasta because the angel hair didn't really hold the sauce. Overall, this was a very yummy meal!

8 ounces uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
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)
1/4 teaspoon freshly ground black pepper
Coarsely ground black pepper

PreparationCook 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.
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. Add pasta mixture to broth mixture; toss gently to coat.
Serve immediately.

Yield4 servings (serving size: about 1 1/2 cups)


Nutritional Information
CALORIES 351(29% from fat); FAT 11.2g (sat 6.7g,mono 2.9g,poly 0.5g); PROTEIN 11.5g; CHOLESTEROL 35mg; CALCIUM 49mg; SODIUM 471mg; FIBER 4.9g; IRON 3.6mg; CARBOHYDRATE 52.9g

Marcia Smart
Cooking Light