Thursday, November 1, 2007

Another Weeknight Meal...

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

ounces uncooked long fusilli (twisted spaghetti) (I used penne)
1 3/4
cups (1 1/2-inch) slices asparagus (about 1/2 pound) (I used 1/2 pound frozen broccoli florets)
cup frozen green peas, thawed (I omitted these)
tablespoon butter
garlic clove, minced (I used 2)
cup organic vegetable broth (such as Swanson Certified Organic) (I used chicken broth)
teaspoon cornstarch
cup heavy cream
tablespoons fresh lemon juice (about 1 lemon)
teaspoon salt
teaspoon freshly ground black pepper
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.


  1. This sounds great! I love pasta!!!

  2. Mmmmm this looks and sounds wonderful!!

  3. I finally made this last night and it was amazing! FI gave it five stars. Thanks for sharing it. :)

  4. This looks delish! I'm making it tonight and can't wait to see how it turns out.