SPRING VEGETABLE PENNE

Spring Vegetable Penne image

Provided by Lynette !

Time 25m

Number Of Ingredients 16

1 Tbsp extra-virgin olive oil
3/4 c vidalia onion, chopped
4 oz mushrooms, sliced
1 tsp fresh thyme, chopped
1 clove garlic, minced
1 Tbsp all-purpose flour
1/2 c low-sodium chicken broth
1/2 c half-and-half
3/4 c frozen green peas
3 Tbsp parmesan cheese, shaved, divided
1/2 tsp lemon rind, grated
1 Tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp black pepper, freshly ground
8 oz uncooked penne pasta
1 lb asparagus, diagonally cut into 1 inch pieces

Steps:

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; saute 5 minuttes or until tender. Add thyme and garlic; saute 1 minute.
2. Sprinkle the mushroom mixture evenly with the flour; cook 30 seconds, stirring constantly. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened.
3. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until the peas are thoroughly heated
4. Cook pasta according to the package directions, omitting salt and fat. During the last 3 minutes of cooking, add the asparagus to the pan; drain. Add pasta mixture to the mushroom mixture; toss gently to coat.
5. Sprinkle with the remaining 1 tablespoon cheese.