Spring Vegetable Penne with Lemon-Cream Sauce

Prep Time
Cook Time
Serves 4


  • 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!