Pasta with Lemon Cream Sauce, Asparagus, and Peas

If long fusilli is not available in your market, linguine works just as well. Garnish with chopped parsley or chives, if desired.

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

• 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)
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Dash of ground red pepper
• Coarsely ground black pepper (optional)
• Lemon slices (optional)

Preparation

Cook 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, 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.

Nutritional Information

Calories:

351 (29% from fat)

Fat:

11.2g (sat 6.7g,mono 2.9g,poly 0.5g)

Protein:

11.5g

Carbohydrate:

52.9g

Fiber:

4.9g

Cholesterol:

35mg

Iron:

3.6mg

Sodium:

471mg

Calcium:

49mg