Lemon Cream Sauce Pasta with Asparagus and Peas

INGREDIENTS

8 oz

uncooked short cut pasta

1 lb

asparagus, ends trimmed and cut into 2-inch pieces

1 cup

frozen peas, thawed

1 tbsp

butter

1 clove

garlic, minced

1 cup

vegetable broth

1 tsp

cornstarch

1/3 cup

heavy cream

3 tbsp

fresh lemon juice

1/2 tsp

salt

1/4 tsp

pepper

red pepper flakes

additional freshly ground pepper (optional)

lemon slices (optional)