Spring Vegetable Penne with Lemon-Cream Sauce

Name: Spring Vegetable Penne with Lemon-Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams (1-inch) diagonally cut asparagus; 1 teaspoons freshly ground black pepper; 1 Tbsp all-purpose flour; 1 teaspoon chopped fresh thyme; 1 garlic clove, minced; 118 milliliters half-and-half; 1 Tbsp fresh lemon juice; 1 teaspoons grated lemon rind; 118 milliliters fat-free, lower-sodium chicken broth; 113 grams package presliced mushrooms; 1 Tbsp extra-virgin olive oil; 3 Tbsps shaved Parmesan cheese, divided; 177 milliliters frozen green peas; 227 grams uncooked penne; 1 teaspoons salt; 177 milliliters chopped Vidalia or other sweet onion

Spring Vegetable Penne with Lemon-Cream Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 368 calories, 16g of protein, and 9g of fat. If you have garlic clove, lower-sodium chicken broth, flour, and It can be enjoyed any time, but it is especially good for Spring. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a large skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil; swirl to coat.

Ingredients you will need

Cooking Oil

Add onion and mushrooms; saut 5 minutes or until tender.

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Mushrooms

Onion

Add thyme and garlic; saut 1 minute.

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Garlic

Thyme

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.

Ingredients you will need

Mushrooms

Broth