Spring Vegetable Penne With Lemon-Cream Sauce Recipe

Name: Spring Vegetable Penne With Lemon-Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; saute 5 minutes or until tender. Add thyme and garlic; saute 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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267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Spring Vegetable Penne With Lemon-Cream Sauce 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.

Spring Vegetable Penne With Lemon-Cream Sauce

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