Spring Vegetable Penne with Lemon-Cream Sauce
Prep Time
Cook Time
Serves
4
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¾ cup chopped Vidalia or other sweet onion
- 1 (4-ounce) package pre-sliced mushrooms
- 1 teaspoon chopped fresh thyme
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- ½ cup Guida’s Dairy Half & Half
- ¾ cup frozen green peas
- 3 tablespoons shaved Parmesan cheese, divided
- ½ teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 8 ounces uncooked penne
- 1 pound (1-inch) diagonally cut asparagus
How to
- 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.
- 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. Enjoy!
