Creamy Asparagus And Pancetta Penne Recipe

Name: Creamy Asparagus And Pancetta Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 2 tablespoons butter, softened; 1 teaspoon olive oil; 2 ounces chopped pancetta; 1 (8-ounce) package sliced cremini mushrooms; 1/4 cup white wine or 2 tablespoons each lemon juice and water; 1 teaspoon salt, divided; 4 cups unsalted chicken stock; 3 cups 1% low-fat milk, divided; 12 ounces uncooked whole-wheat penne (such as Barilla); 1 bay leaf; 1 cup frozen green peas; 12 ounces asparagus, trimmed and cut into 2-inch pieces; 1 tablespoon chopped fresh thyme; 3 tablespoons chopped fresh parsley; 1 teaspoon grated lemon rind; 3/4 teaspoon black pepper

Servings: persons

2 tablespoons all-purpose flour
2 tablespoons butter, softened
1 teaspoon olive oil
2 ounces chopped pancetta
1 (8-ounce) package sliced cremini mushrooms
1/4 cup white wine or 2 tablespoons each lemon juice and water
1 teaspoon salt, divided
4 cups unsalted chicken stock
3 cups 1% low-fat milk, divided
12 ounces uncooked whole-wheat penne (such as Barilla)
1 bay leaf
1 cup frozen green peas
12 ounces asparagus, trimmed and cut into 2-inch pieces
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind
3/4 teaspoon black pepper

1
Combine flour and butter in a bowl until a paste forms.
2
Place a large high-sided saute pan over medium-high heat. Add oil to pan; swirl to coat. Add pancetta; cook 2 minutes, stirring frequently. Add mushrooms; saute 5 minutes or until browned and liquid evaporates. Add wine; cook 2 minutes or until liquid is absorbed, stirring to loosen browned bits. Stir in 1/4 teaspoon salt. Transfer mixture to a plate.
3
Add stock, 2 cups milk, penne, and bay leaf to pan; bring to a boil. Cook 8 minutes, stirring occasionally. Stir in peas, asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to combine and thicken. Remove from heat; stir in mushroom mixture, parsley, rind, and black pepper.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 2 tablespoons butter, softened, 1 teaspoon olive oil, 2 ounces chopped pancetta, and more.

Yes, Creamy Asparagus And Pancetta Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Asparagus And Pancetta Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions