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garry53

Spring Vegetable Penne with Lemon-Cream Sauce

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Rate this recipe 4.5/5 (6 Votes)

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

Details

Preparation

Step 1


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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