I threw this dinner together based on what was in our pantry. The sauce is creamy, but very light and healthy. The only complaint I would have is that this is best when served immediately after cooking; the leftovers do not reheat very well (the sauce tends to dry out). Consequently, next time I make this I will probably halve the recipe to create just 2 servings, or double the sauce.
I made several changes, so this is a great base recipe that you can adjust to your own liking :) I used penne instead of fusilli; broccoli instead of asparagus and peas; chicken broth instead of vegetable broth. I also added chicken to the dish. If you follow the recipe exactly, it's a great vegetarian dish. This is perfect as a weeknight meal because it requires only a few ingredients, and takes very little time to make.
Pasta with Lemon Cream Sauce
from Cooking Light
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)
2 chicken breasts (optional)
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.
Season chicken with salt and pepper. Melt butter in a skillet over medium-high heat. Add chicken and sauté until browned on both sides. Remove chicken from pan, slice, and cover to keep warm. 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 sliced chicken, 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.