dessert pasta recipe vegetable

648 – Asparagus and Pea Pasta with a Creamy Lemon Sauce

Asparagus and Pea Pasta with a Creamy Lemon Sauce
8 oz uncooked whole wheat pasta 
1 3/4 cups asparagus (sliced in 1 1/2 inch pieces) 
1 cup frozen green peas, thawed 
1 T butter 
1 garlic clove, minced 
1 cup fat free, low sodium vegetable broth 
1 T cornstarch 
1/3 cup half and half 
3 T fresh lemon juice 
1/2 tsp. salt 
1/4 tsp black pepper 
1/4 tsp ground red pepper 
Lemon slices for garnish 

1. Cook pasta in boiling water. Add asparagus during the last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas and set aside.  
2. Melt butter In a large skillet over medium heat . Add garlic to skillet and sauté for 1 minute. Combine broth and cornstarch in a small bowl. Add broth mixture to skillet; bring to a boil. Cook for 1 minute or until thick, stirring constantly.  
3. Remove from heat. Stir in half and half, juice and seasonings.  
4. Add pasta mixture to broth mixture; toss gently to coat.  
5. Garnish with lemon slices. 

Yield: 4 servings  

Strawberry-Lemon Upside-Down Cake 

2 tsp. butter, melted 
1/3 cup packed brown sugar 
1 1/2 tsp. grated lemon rind 
2 cups fresh strawberries, quartered 
1 1/4 cups flour 
1 1/2 tsp baking powder 
1/4 tsp. salt 
2/3 cup sugar 
2 T butter, softened 
1 egg 
2 tsp. grated lemon rind 
3/4 tsp. vanilla extract 
1/2 cup skim milk 

1. Preheat oven to 350°. 
2. Place 2 tsp. melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and 1 1/2 tsp. lemon rind. Top with strawberries; set aside. 
3. In a small bowl, combine flour, baking powder and salt.  
4. Beat sugar and 2T butter in a large bowl until well blended. Add egg, 2 tsp. lemon rind and vanilla; beat well.  
5. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture.  
6. Spoon batter over strawberries. 
7. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate. 

Yield: 8 servings

Kimberly Rapp

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