Spring Vegetable Penne

Pasta with spring veggies and a lemon cream sauce...no need to say more.  You just have to try it!

Source: Cooking Light May 2013

Ingredients:

1 tablespoon extra-virgin olive oil

3/4 cup chopped Vidalia or other sweet onion

1 (4-ounce) package pre-sliced 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

Instructions:
1. 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. 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.