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: 20 mins
• Serves: 4

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)

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.