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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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