Fusilli With Lemon Cream Sauce, Asparagus, And Peas

Name: Fusilli With Lemon Cream Sauce, Asparagus, And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fusilli; 1/2 lb asparagus, sliced; 1 cup peas (frozen work great, thaw before using); 1 tablespoon butter; 1 garlic clove, minced; 1 cup vegetable broth; 1 teaspoon cornstarch; 1/3 cup heavy cream; 3 tablespoons lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 dash cayenne pepper (to taste)

Servings: persons

8 ounces fusilli
1/2 lb asparagus, sliced
1 cup peas (frozen work great, thaw before using)
1 tablespoon butter
1 garlic clove, minced
1 cup vegetable broth
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper (to taste)

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.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces fusilli, 1/2 lb asparagus, sliced, 1 cup peas (frozen work great, thaw before using), 1 tablespoon butter, and more.

Yes, Fusilli With Lemon Cream Sauce, Asparagus, And Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!