Pasta with Lemon Cream Sauce Asparagus and Peas

Recipe from Cooking Light

Ingredients:
8 oz uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-") slices asparagus (about 1/2 lb) 
1 cup frozen green peas, thawed
1 tablespoon butter 
1 garlic clove, minced
1 cup organic vegetable broth 
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.


Note:  If long fusilli is not available in your market, linguine works just as well. Garnish with chopped parsley or chives, if desired.