Spring Vegetable Penne with Lemon-Cream Sauce

1 Tbsp Vera Jane's Extra-Virgin Olive Oil
3/4 cup sweet onion, chopped
(1) 4-oz pkg presliced mushrooms
1 tsp fresh thyme, chopped
1 garlic clove, minced
1 Tbsp all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup half and half
3/4 cup Today's Harvest Frozen Green Peas
3 Tbsp Parmigiano-Reggiano, shaved and divided
1/2 tsp lemon rind, grated
1 Tbsp fresh lemon juice
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
8 oz uncooked penne
1 pound asparagus, diagonally cut (1 inch)

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 Tbsp cheese, lemon rind, lemon juice, salt, and pepper; cook 1 minute or until peas are thoroughly heated.

Cook pasta according to package directions. 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 Tbsp cheese.

Makes 4 servings

Per serving: 363 calories; 9g total fat; 4g saturated fat; 14mg cholesterol; 507mg sodium; 58g total carbohydrates; 6g dietary fiber; 16g protein;

Allergy Warning: Contains MilkContains Wheat

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