April 21, 2008

Delicious

Dinner Friday was delicious. Definitely try this recipe for a light but filling dinner. You could definitely vary the vegetables but made as is it's a lovely spring dish. I serve it with steamed artichokes and crusty sourdough bread. I's really quick to put together too! Try it!

Pasta with Lemon Cream Sauce, Asparagus and Peas

8 ounces fusilli pasta
1/2 lb. asparagus, sliced into 1 1/2 inch pieces
1 c. frozen peas, thawed
1 Tbsp. butter
1 clove garlic, minced
1 c. chicken broth
1 tsp. cornstarch
1/3 c. heavy cream
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
Dash cayenne pepper

(Recipe courtesy of Cooking Light Magazine)

Cook pasta according to package directions. Add asparagus during last minute of cooking time. Place peas in colander; drain pasta mixture over peas and set aside. Melt butter in pan, saute garlic one minute. Combine broth and cornstarch in a small bowl and stir until well blended. Add to pan and bring to a boil. Cook one minute or until thickened, stirring constantly. Remove from heat and stir in cream, lemon juice, salt, pepper and red pepper. Add pasta mixture to pan and toss gently to coat. Sprinkle with parmesan cheese.

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