Spring Vegetable Penne with Lemon-Cream Sauce



Spring Vegetable Penne with Lemon-Cream Sauce

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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

Instructions:

  • Step 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.
  • Step 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. Enjoy!