8 oz. uncooked
linguine or spaghetti
½ lb. asparagus,
sliced in 1 ½-inch pieces
1 c. frozen green
peas, thawed
1 T. tub margarine
1 garlic clove,
minced
1 c. reduced
sodium vegetable broth
1 T. cornstarch
2/3 c. fat free
half and half
3 T. fresh
lemon juice (about 1 lemon)
¼ t. freshly
ground black pepper
dash of ground red
pepper
coarsely ground
black pepper (optional)
lemon slices (optional)
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last two minutes of cooking time. Place peas in a colander. Drain pasta mixture over peas and 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. Bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Stir in half and half, juice, 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.
Makes 7 - 1 cup servings.
Nutrition Information: 180 calories; 3 g fat; 0 mg cholesterol; 160 mg sodium; 32 g carbohydrates; 3 g fiber; and 7 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity employer and provider.