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Pasta with Lemon Cream Sauce and Asparagus

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Recently, we’ve discovered a fantastic and simple recipe that is incredibly versatile and amazingly delcious .

The genesis of this recipe came about because of the asparagus screaming to be eaten in our fridge. Recently, Kyle, my husband found asparagus at Costco. Because we live in South Korea, we tend to get overly excited over the simple things- like asparagus and pears.

Korea’s variety of vegetables are limited, and what they do have are so expensive I feel like I have to submit my entire paycheck just to eat nutritiously. I am astounded daily, when instead of my pre-school students being told to finish their vegetables, like I was, they are told to eat all of their rice. Some rice is very nutritious, but plain white Korean rice is nothing but filler. They’re equally astounded when I don’t touch my rice, and worry about my lack of rice intake.

However, lets get back to the asparagus. Because meat is also very expensive, we don’t eat it often, and at home (Texas), we had almost always cooked asparagus as a side dish, mostly to something meat-related. But we couldn’t figure out what would be the main dish with our asparagus, until I found this recipe at . It claimed to be a quick, tangy, and a delightful recipe, and it wasn’t lying. We made a few changes as normal, but because this recipe is so versatile, you can change it up to suite your tastes.

YIELD: 4 servings (serving size: about 1 1/2 cups)
COURSE: Main Dishes

8 ounces uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound).
a splash of white wine
1 cup mushrooms.
1 medium onion
1/4 cup imitation crab (or real crab)
1 tablespoon butter

2 garlic clove, minced
1 cup organic vegetable broth
1 teaspoon cornstarch
1/3 Sour 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)
We added Sauted sliced onions with a splash of white wine.

Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Drain pasta mixture.
Melt butter in a skillet over medium-high heat. Add onion and splash of white wine. Cook 3 minutes. Add garlic to pan; sauté 1 minute. Add mushroom and crab, cooking 2 more minutes. 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 sour 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.
Note: If long fusilli is not available in your market, linguine works just as well. Garnish with chopped parsley or chives, if desired and ENJOY!

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