Pasta with Lemon Cream Sauce, Asparagus and Peas

Serves 4

8 ounces uncooked long fusilli (twisted spaghetti)
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)

1. Cook pasta according to package directions. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.

2. 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.

Served with garlic bread

Results: I love this pasta. It's easy to make and has a great, fresh flavor. Despite picking the asparagus out of the boys' pasta, Steven wouldn't even try it. Henry ate some of the pasta, but not much.

Pasta with Smashed Peas

Serves 4 (this is a Rachel Ray recipe, and her serving sizes are enormous! I halved this recipe and we still had leftovers! The ingredients listed below are the halved amounts.)

8 ounces pappardelle, tagiatelle, fettuccine, or linguine (I used linguine)
8 ounces frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil

1. Cook the pasta according to the package directions. Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add 1/2 cup ricotta, season with the salt and pepper, and pulse to combine. Drain the pasta, RESERVING 1/3 cup of the pasta water. Return the pasta to the pot.

2. Add the pea puree and reserved pasta water and toss. Dived the pasta among individual bowls. Top with remaining ricotta, a sprinkle of chives and a drizzle of oil.

Served with spinach salad (mandarin oranges for the boys)

Results: Doesn't sound that great, does it? Yeah, well check this out:



That's right. Steven ate it. Steven loved it. Steven ate almost every bite on his plate! Henry ate it too. Chris and I didn't think it was that great, but it wasn't horrible. I will definitely be making this one again!