Pasta with Lemon Cream Sauce and Spring Vegetables

Lately it seems as though many food bloggers are jumping into spring flavors – lots of citrus and lemon…spring vegetables…I think we’re all a little *over* those winter soups and stews. Then again, it’s still cool enough for casseroles  (or at least it is in my neck of the woods). Okay, okay, and tomato soup. But that’s besides the point 🙂

I knew once the weather started to “turn” that I too was in the mood for a light pasta with plenty of fresh, spring vegetables. I’m not really one for alfredo and cream sauces as I feel they’re so thick, heavy, and pretty terrible for you – much to the dismay of my husband. I was really pleased to come across this recipe from Cooking Light – they’re constantly working on lightening up dishes without sacrificing flavor. Thus, a cream sauce that was ‘lightened up’ would please both the palates and waistlines in our home!

Pasta with Lemon Cream Sauce and Spring Vegetables

adapted from Cooking Light

  • 8 ounces uncooked rotini or fusilli (aka ‘curly pasta’)
  • 1/2 lb asparagus – woody ends snapped off, and sliced into bite sized pieces
  • 1 cup frozen green peas, thawed
  • 1 tbsp butter
  • 1 garlic clove, minced
  • 1 cup vegetable broth
  • 1 tsp cornstarch
  • 1/3 cup heavy cream
  • 3 tablespoons fresh lemon juice (or the juice of one lemon)
  • salt & pepper, to taste
  • a dash of cayenne pepper, if you like
  • OPTIONAL: Parmesan cheese & dried parsley, for topping
  1. Cook pasta until just al dente. Add the sliced asparagus during the last minute of the pasta boil. Drain the pasta mixture and return to the pot; add the peas and mix around (the heat will thaw the peas).
  2. Heat a large skillet over medium-high heat; melt the butter. Add the garlic to the pan and sauté for a minute.
  3. In a small bowl, combine the broth and cornstarch until well-blended. Add this broth mixture to pan and bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat.
  4. To the pan, add the cream, lemon juice, salt, pepper, and cayenne. Add in the pasta & vegetables and toss to coat.  Serve immediately, with parmesan and parsley on top (if you like).

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This dish was incredibly delicious and perfect for a lazy Sunday evening. It was fast and very easy to make. The cream and lemon flavors balance each other out really well and highlights the asparagus and peas. There were absolutely zero leftovers for the next day, so I’m not quite sure how well this would reheat – though I imagine it would be just as fantastic the next day.

I would make this again in a flash – good thing asparagus is still relatively in season! 🙂

**Shared on the Homemade Mondays series at Frugal by Choice, Cheap by Necessity**

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