Fusilli In Creamy Vegan Asparagus Pesto Recipes

FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS

Fusilli With Lemon Cream Sauce, Asparagus, and Peas image

From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.

Provided by IngridH

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
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).
In a skillet, melt the butter over medium heat.
Add the garlic and cook for 1 minute.
Combine broth and cornstarch, add to pan and bring to a boil.
Cook, stirring, until broth starts to thicken, about 1 minute.
Remove from heat and add cream, juice, salt, and peppers.
Stir to combine.
Add pasta and vegetables to the sauce, tossing gently to coat.
Serve immediately.

Nutrition Facts : Calories 358, Fat 11.3, SaturatedFat 6.6, Cholesterol 34.8, Sodium 336.5, Carbohydrate 53.5, Fiber 5.3, Sugar 5, Protein 11.5

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