Spring Vegetable Penne

Spring Vegetable Penne
from Ellen's kitchen, thanks to Cooking Light


  • 1 tbs olive oil
  • 3/4 cup chopped sweet onion
  • 1 tsp chopped fresh thyme
  • 1 garlic clove, minced
  • 1 tbs all purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup half-and-half
  • 3/4 cup frozen green peas
  • 3 tbs shaved Parmesan, divided
  • 12 tsp grated lemon rind
  • 2 tbs fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 lb diagonally cut asparagus
  • 2 servings penne pasta
  • 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 tbs cheese, rind, and next 3 ingredients (through pepper).  Cook 1 minute or until peas are thoroughly heated.  
  • pasta according to directions, omitting salt and fat.  During last 3 minutes of cooking add asparagus to pan; drain.  Add pasta mixture to mushroom mixture; toss gently to coat.  Sprinkle with remaining 1 tbs cheese.


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