Pasta With Lemon Cream Sauce, Asparagus, And Peas

Name: Pasta 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 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)

Servings: persons

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)

1
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.
2
Melt butter in a skillet over medium-high heat. 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 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.
3
If long fusilli is not available in your market, linguine works just as well. Garnish with chopped parsley or chives, if desired.
4
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5
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212

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Pasta With Lemon Cream Sauce, Asparagus, And Peas falls under the Pasta & Noodles 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!