Fusili with Lemon Cream Sauce, Asparagus, & Peas

I saw this in the August issue of Cooking Light and knew I had to try it! The sauce has a fresh taste with a little bit of pep from the hot pepper flakes.

Ingredients
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 (I used canned)

1 tablespoon butter (I used Earth Balance Soy Garden)

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)

*I also added grilled chicken and sundried tomatoes....because I wanted to!

Preparation

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.
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.

Yield
4 servings (serving size: about 1 1/2 cups)

Nutritional Information
CALORIES 351(29% from fat); FAT 11.2g (sat 6.7g,mono 2.9g,poly 0.5g); PROTEIN 11.5g; CHOLESTEROL 35mg; CALCIUM 49mg; SODIUM 471mg; FIBER 4.9g; IRON 3.6mg; CARBOHYDRATE 52.9g