Creamy Asparagus and Pancetta Penne

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Creamy Asparagus and Pancetta PenneRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

This vibrantly colorful dish is chock full of amazing veggies. In taking advantage of produce that is in season, this pasta dish truly shines. 

Serves 6 (serving size: about 1 1/2 cups)


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2 tablespoons all-purpose flour
2 tablespoons butter, softened
1 teaspoon olive oil
2 ounces chopped pancetta
1 (8-ounce) package sliced cremini mushrooms
1/4 cup white wine or 2 tablespoons each lemon juice and water
1 teaspoon salt, divided
4 cups unsalted chicken stock
3 cups 1% low-fat milk, divided
12 ounces uncooked whole-wheat penne (such as Barilla)
1 bay leaf
1 cup frozen green peas
12 ounces asparagus, trimmed and cut into 2-inch pieces
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind
3/4 teaspoon black pepper


Hands-on: 45 Minutes
Total: 45 Minutes

1. Combine flour and butter in a bowl until a paste forms.

2. Place a large high-sided sauté pan over medium-high heat. Add oil to pan; swirl to coat. Add pancetta; cook 2 minutes, stirring frequently. Add mushrooms; sauté 5 minutes or until browned and liquid evaporates. Add wine; cook 2 minutes or until liquid is absorbed, stirring to loosen browned bits. Stir in 1/4 teaspoon salt. Transfer mixture to a plate.

3. Add stock, 2 cups milk, penne, and bay leaf to pan; bring to a boil. Cook 8 minutes, stirring occasionally. Stir in peas, asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to combine and thicken. Remove from heat; stir in mushroom mixture, parsley, rind, and black pepper.

Created date

January 2016

Nutritional Information

Calories 397
Fat 11.8 g
Satfat 4.7 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 23 g
Carbohydrate 54 g
Fiber 7 g
Cholesterol 25 mg
Iron 4 mg
Sodium 721 mg
Calcium 218 mg
Sugars 12 g
Est. Added Sugars 0 g