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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I just completed the meal and have took my first bite with a sigh of yum! It's nice and light not heavy at all. The lemon is what really made the dish for me, along with the all the fresh vegetables including the peas, non frozen. Enjoy!!!
My family loved this! I added more mushrooms, less salt (1/4t) and pepper and added 1/4 C half-and-half and 1/4C skim milk instead of all half-and-half. I also used 10 oz of penne pasta. This is a keeper!!
This was lovely; very fresh and light! I was worried that the cream sauce would feel heavy and overwhelm the fresh vegetables, but the lemon definitely brightened the sauce and made it all pop. I fed a crowd for Sunday dinner with this tonight. I added shrimp for more protein and served it with a salad and fresh French bread, with a crisp cabernet sauvignon. Absolutely delicous and definitely going into the rotation for the summer.