Spring Vegetable Penne with Lemon-Cream Sauce

Photo by Garry U.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 3/4

    cup chopped Vidalia or other sweet onion

  • 1

    (4-ounce) package presliced mushrooms

  • 1

    teaspoon chopped fresh thyme

  • 1

    garlic clove, minced

  • 1

    tablespoon all-purpose flour

  • 1/2

    cup fat-free, lower-sodium chicken broth

  • 1/2

    cup half-and-half

  • 3/4

    cup frozen green peas

  • 3

    tablespoons shaved Parmesan cheese, divided

  • 1/2

    teaspoon grated lemon rind

  • 1

    tablespoon fresh lemon juice

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 8

    ounces uncooked penne

  • 1

    pound (1-inch) diagonally cut asparagus

Directions

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; sauté 5 minutes or until tender. Add thyme and garlic; sauté 1 minute. Sprinkle mushroom mixture evenly with flour; cook 30 seconds, stirring constantly. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until peas are thoroughly heated. 2. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon cheese.

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