I am trying this recipe for myself for my lunch this week. I tasted a bit last night and it was yummy. I am really excited to eat it for lunch today. It was very easy to make. It calls for fresh lemon juice so I bought a bag of leamons because I am making something else this week that calls for fresh lemon juice too. Luckily someone gave us a juicer when we got married. I used it for the first time last night and it was so quick and easy. I love that thing now!
Makes 4 servings (serving size: 1 1/2 cups)
Ingredients
8 ounces uncooked rotini (I used whole wheat)
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed
1 tablespoon butter
1 garlic clove, minced
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)
Directions
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.
Nutritional Information
Calories:351 (29% from fat)
Fat:11.2g (sat 6.7g,mono 2.9g,poly 0.5g)
Protein:11.5g
Carbohydrate:52.9g
Fiber:4.9g
Cholesterol:35mg
Iron:3.6mg
Sodium:471mg
Calcium:49mg
-Compliments of Cooking Light, www.myrecipes.com
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