Monday, October 6, 2008
Pasta with Lemon Cream Sauce, Asparagus, and Peas
This is a great fake-out! You think you're eating alfredo sauce, but it's actually very light. Broccoli also works great in this dish in place of or in addition to the asparagus. The addition of roasted red bell peppers is also fantastic. You can prepare it with whole wheat or regular linguine. This is a recipe from Cooking Light magazine. The only change I made was I used a little more cornstarch than it called for, because it just wasn't thick enough, and I used light cream instead of full-fat cream.
8 oz. whole wheat or regular linguine
1 3/4 cups sliced asparagus (one bunch)- make sure you break the ends off and throw them away-they are as tough as tree trunks!
1 c. frozen green peas, thawed
1 tbsp butter
1 garlic clove, minced (fresh tastes much better in this recipe)
1 c. chicken or vegetable broth
1 tsp cornstarch
1/3 c. light cream or heavy cream
3 tbsp. fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
dash of ground red pepper
grated Parmesan cheese
Cook pasta according to package directions. Add asparagus during the last minute of cooking. Place peas in a colander. Drain the pasta mixture over the peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; saute 1 minute. Combine broth and cornstarch. ADd to pan and bring to a boil. Cook 1 minute, until thickened, stirring constantly. Remove from heat. Stir in cream, juice, salt, black pepper and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with freshly grated black pepper and Parmesan.