If you can find them, use shelled fresh English peas instead of frozen.
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
How to Make It
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.
Cook pasta according to package directions, omitting salt and fat. 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.
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