Pasta with Lemon Cream Sauce, Asparagus and Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Whole wheat pasta, asparagus, red bell pepper, red onion, spinach, garlic, plain non-fat yogurt, lemon juice, canola oil spray, water
Cook pasta according to directions on package omitting salt and fat. Add asparagus during the last two minutes of cooking time.
Spray a saute pan with canola oil spray. Add chopped red onion and red bell pepper and cook until soft. Add garlic and cook for one minute. Add spinach, cover and cook until wilted.
Combine water and cornstarch in a small bowl and mix well. Add cornstarch mix to onion and pepper, and bring to a boil stirring constantly. Once mixture has thickened, add yogurt, lemon juice. Add pasta mixture to sauce and toss well. If pasta mixture is watery, put back on burner and stir until thickened. Garnish with cracked black pepper, crushed red pepper or lemon slices. Serve immeadiatley.
Serving Size: Approx 1 and 1/2 cups
Number of Servings: 3
Recipe submitted by SparkPeople user EMLYWILLMS.
Spray a saute pan with canola oil spray. Add chopped red onion and red bell pepper and cook until soft. Add garlic and cook for one minute. Add spinach, cover and cook until wilted.
Combine water and cornstarch in a small bowl and mix well. Add cornstarch mix to onion and pepper, and bring to a boil stirring constantly. Once mixture has thickened, add yogurt, lemon juice. Add pasta mixture to sauce and toss well. If pasta mixture is watery, put back on burner and stir until thickened. Garnish with cracked black pepper, crushed red pepper or lemon slices. Serve immeadiatley.
Serving Size: Approx 1 and 1/2 cups
Number of Servings: 3
Recipe submitted by SparkPeople user EMLYWILLMS.
Nutritional Info Amount Per Serving
- Calories: 226.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 57.2 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 8.0 g
- Protein: 12.7 g
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