Penne with Lemon Cream Sauce

Spring Vegetable Penne with Lemon Cream Sauce


  • 1 Tbsp. extra virgin olive oilSpring Pasta
  • 3/4 c. chopped Vidalia onion
  • 1 – 4 ounce package of pre sliced mushrooms
  • 1 tsp. fresh chopped thyme
  • 1 garlic clove, minced
  • 1 Tbsp. flour (all-purpose or rice for a Gluten Free option)
  • 1/2 c. vegetable broth
  • 1/2 c. half and half
  • 3/4 cup fresh or frozen green peas
  • 3 Tbsp. shaved Parmesan cheese, divided Asparagus
  • 1/2 st. grated lemon rind
  • 1 Tbsp.fresh lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 8 oz. uncooked penne (can be gluten free)
  • 1 pound asparagus, cut diagonally into 1 inch pieces


greenpeas1. 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. 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.