Another delicious recipe from Cooking Light! This recipe for Pasta with Lemon Cream Sauce, Asparagus and Peas is a quick and easy weeknight meal.

My husband and I often eat meat-free meals, but most are heavier in flavor and rely on a tomato base. This is quite different from our usual fare. I actually selected the recipe several weeks ago when I was looking to use up heavy cream left over from my ice cream making adventure, and some excess asparagus.

I was amazed at how quickly the dish came together. While the instructions list the pasta and sauce preparation serially, I prepared them concurrently. I started making the sauce at the same time I threw the pasta in the boiling water. I think it took about 20 minutes from the time I put the water on to boil to when I tossed the pasta and sauce together.

I followed there recipe pretty closely, altering the ingredients and procedure only slightly based upon what I had in the house at the time. Since I didn’t have cornstarch, I thickened the lemon cream sauce with about a tablespoon of flour. I also added a handful of Parmesan cheese at the same time I added the cream.

The lemon cream sauce is smooth, light and fresh. The bright tang of lemon and the tasty crunch of asparagus hint at the coming of spring. Served with a Caesar side salad, it was a refreshing and fun weeknight meal.

Pasta with Lemon Cream Sauce, Asparagus and Peas

Yields 4 Servings

8 ounces uncooked long fusilli, or pasta of your choice
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 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)

1. Cook pasta according to package directions.
2. During the last minute of cooking time, add asparagus and peas. 3. Drain pasta mixture and set aside.
4. Melt butter in a saute pan over medium-high heat.
5. Saute garlic for 1 minute.
6. In a separate bowl, whisk together cornstarch and broth.
7. Add broth mixture to saute pan and bring to a boil.
8. Cook 1 minute or until thick, stirring constantly.
9. Remove pan from heat and stire in cream, lemon juice, salt, black pepper and red pepper.
10. Pour sauce over pasta and toss to coat.

I’ve been making this recipe for Dijon Alfredo Sauce for years. My husband and I stumbled across this on allrecipes.com when we were searching for a cream sauce to go along with a bottle of Gew?rztraminer that we had picked up.

The Dijon mustard adds an interesting bite to the creamy Alfredo sauce and complements the asparagus quite nicely. In fact, this dish made me fall in love with asparagus. The sauce is rather rich, but it’s a fun treat. This dish has always gotten rave reviews from guests.

I love making this dish for company because of its’ unique flavor combinations and impressive presentation. It does require around 30 minutes of hands-on preparation, but the steps aren’t too complicated. I typically work on dinner while casually visiting with guests in the kitchen.

Based upon reader reviews, I have lightened up a the recipe by reducing the amount of butter and using light cream in place of whipping cream. I also use far less mustard than the original recipe. The resulting sauce is rich, smooth and flavorful.

Asparagus and Ravioli with Dijon Alfredo Sauce

Yields 4 servings

2 (9 ounce) packages refrigerated chicken- or cheese-filled ravioli
1 pound fresh asparagus
6 tbsp butter, divided
2 cloves garlic, pressed
1-2 tbsp Dijon mustard
1 1/2 cups light cream
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper

1. Cook ravioli in a large saucepan according to package directions; drain and keep warm.
2. Snap off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
3. Melt 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender. Spoon over ravioli.
4. Melt remaining 5 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute. Whisk in mustard. Gradually whisk in light cream until smooth.
5. Bring cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes. Stir in cheese and remaining ingredients. Cook, stirring constantly, until cheese melts. Pour over asparagus and ravioli, and toss. Serve immediately.