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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Spring Vegetable Penne with Lemon-Cream Sauce

If you can find them, use shelled fresh English peas instead of frozen.

Cooking Light MAY 2013

  • Yield: Serves 4 (serving size: about 1 3/4 cups)

Ingredients

  • 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

Preparation

1. 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.

2. 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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 9.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 15.5g
  • Carbohydrate: 57.6g
  • Fiber: 6.3g
  • Cholesterol: 14mg
  • Iron: 5.1mg
  • Sodium: 507mg
  • Calcium: 130mg
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Spring Vegetable Penne with Lemon-Cream Sauce recipe

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