Ingredients
-
8
-
1/2
-
1
-
1
-
1
-
1
-
1
-
1/3
-
3
-
1/2
-
-
-
-
-
Directions
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., Love the sauce! Light weight yet flavorful! We ate every bit of it. I did cook the asparagus longer–added last 3 minutes., What a nice way to dress up pasta. My sauce did not thicken, but that did not detract from the flavor. I might make the sauce with a roux next time, as that would also be better for reheating. But the combination of flavors is delightful.
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Steps
|
1
Done
|
Cook Pasta Until Al Dente, Adding the Asparagus For the Last Minute of Cooking Time. |
|
2
Done
|
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
Done
|
in a Skillet, Melt the Butter Over Medium Heat. |
|
4
Done
|
Add the Garlic and Cook For 1 Minute. |
|
5
Done
|
Combine Broth and Cornstarch, Add to Pan and Bring to a Boil. |
|
6
Done
|
Cook, Stirring, Until Broth Starts to Thicken, About 1 Minute. |
|
7
Done
|
Remove from Heat and Add Cream, Juice, Salt, and Peppers. |
|
8
Done
|
Stir to Combine. |
|
9
Done
|
Add Pasta and Vegetables to the Sauce, Tossing Gently to Coat. |
|
10
Done
|
Serve Immediately. |
