Spring Vegetable Penne with Lemon-Cream Sauce

• 1 tablespoon extra-virgin olive oil
• 3/4 cup chopped Vidalia or other sweet onion
• 1 (4-ounce) package presliced mushrooms
• 1 teaspoon chopped fresh thyme
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour 
• 1/2 cup fat-free, lower-sodium chicken broth 
• 1/2 cup half-and-half
• 3/4 cup frozen green peas
• 3 tablespoons shaved Parmesan cheese, divided
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces uncooked penne
• 1 pound (1-inch) diagonally cut asparagus

Preparation

1. 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.
2. 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.

I got this recipe from Cooking Light magazine.  It was an alright dish.  It is a good recipe for another way to use asparagus.  

Megan-3/5

Jesse-2.5/5