Pasta with Lemon Cream Sauce, Asparagus and Peas

THE ENGLISH KITCHEN(1)
Sarah Tose: "Gorgeously lemon-y, super easy and will definitel…" Read More
14Ingredients
25Minutes
380Calories

Ingredients

US|METRIC
  • 8 ounces fusilli pasta (uncooked)
  • 1/2 pound asparagus (trimmed and cut into 1 1/2 inch slices)
  • 1 cup frozen green peas
  • 1 tablespoon butter
  • 1 clove garlic (peeled and minced)
  • 1 cup organic vegetable broth
  • 1 teaspoon cornflour (cornstarch)
  • 1/3 cup heavy cream
  • 3 tablespoons fresh lemon juice (approximately 1 lemon)
  • 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper (freshly)
  • 1 dash cayenne pepper
  • lemon wedges (to serve)
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    NutritionView More

    380Calories
    Sodium25% DV600mg
    Fat20% DV13g
    Protein22% DV11g
    Carbs19% DV58g
    Fiber28% DV7g
    Calories380Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol40mg13%
    Sodium600mg25%
    Potassium410mg12%
    Protein11g22%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate58g19%
    Dietary Fiber7g28%
    Sugars5g10%
    Vitamin A35%
    Vitamin C90%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sarah Tose 10 months ago
    Gorgeously lemon-y, super easy and will definitely do this again! Could not be quicker to make

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