Fusilli With Lemon Cream Sauce, Asparagus, and Peas

“From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
  2. Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
  3. In a skillet, melt the butter over medium heat.
  4. Add the garlic and cook for 1 minute.
  5. Combine broth and cornstarch, add to pan and bring to a boil.
  6. Cook, stirring, until broth starts to thicken, about 1 minute.
  7. Remove from heat and add cream, juice, salt, and peppers.
  8. Stir to combine.
  9. Add pasta and vegetables to the sauce, tossing gently to coat.
  10. Serve immediately.

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