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Creamy Asparagus and Pancetta Penne

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 45 mins
Total time 45 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.