Wednesday, April 8, 2015

Lemon Cream Sauce Pasta with Asparagus and Peas

Lemon Cream Sauce Pasta with Asparagus and Peas

Ingredients

  • 8 oz uncooked short cut pasta
  • 1 lb asparagus, ends trimmed and cut into 2-inch pieces
  • 1 cup frozen peas, thawed
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 cup vegetable broth
  • 1 teaspoon cornstarch
  • ⅓ cup heavy cream
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • dash of red pepper flakes
  • additional freshly ground pepper (optional)
  • lemon slices (optional)

See full instructions on: www.tasteandtellblog.com

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