This yummy light recipe is from Cooking Light. It calls for mushrooms but since Jeff isn’t a big fan he omitted them – I’ve kept them in here though as I think it would add a nice meatiness. The sauce while creamy feels very light with just a hint of lemon flavor – yum! You could easily add other vegetables – maybe zucchini or squash. We also commented that it would be yummy to fry up a little prosciutto into crispy pieces and sprinkle it over the top adding a yummy salty crunch.
Spring Vegetable Penne with Lemon-Cream Sauce (Serves 4)
1 T. extra virgin olive oil
3/4 c. chopped Vidalia or other sweet onion
1 (4 oz) package pre-sliced mushrooms
1 t. chopped fresh thyme
1 garlic clove, minced
1 T. A.P. flour
1/2 c. fat-free, lower sodium chicken broth
1/2 c. half and half
3/4 c. frozen green peas
3 T. shaved Parmesan cheese, divided
1/2 t. grated lemon rind
1 T. fresh lemon juice
1/2 t. salt
1/2 t. freshly ground black pepper
8 oz. uncooked penne
1 lb. (1 inch) diagonally cut asparagus
Heat a 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 T. cheese, lemon rind, juice, and S&P; cook 1 minute or until peas are thoroughly heated.
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 T. cheese.
Serve – YUM!!