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Spring Vegetable Penne with Lemon-Cream Sauce

Ingredients

• 33 Read Reviews
• Spring Vegetable Penne with Lemon-Cream Sauce
• Photo: Johnny Autry; Styling: Cindy Barr
• BY KATE PARHAM
• MAY 2013
• YIELD Serves 4 (serving size: about 1 3/4 cups)
• If you can find them, use shelled fresh English peas instead of frozen.
• Nutella Pie Pops
• COOKING TIPS
• Our Most Popular Kid-Friendly Recipe... Ever
• Ingredients
• 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

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