Spring vegetable penne

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  • 1 tablespoon(s) Extra virgen olive oil
  • 3/4 cup(s) Chopped vidalia onion/sweet
  • 1x 4 ounce(s) Package of presliced mushrooms
  • 1 teaspoon(s) Chopped fresh thyme
  • 1 clove(s) Garlic minced
  • 1 tablespoon(s) All purpose flour
  • 1/2 cup(s) Chicken broth
  • 1/2 cup(s) Half n half
  • 3/4 cup(s) Frozen green peas
  • 3 tablespoon(s) Shaved Parmesan cheese divided
  • 1/2 teaspoon(s) Grated lemon grind
  • 1 tablespoon(s) Fresh lemon juice
  • 1/2 teaspoon(s) Salt
  • 1/2 teaspoon(s) Freshly ground pepper
  • 8 ounce(s) Whole wheat penne
  • 1 pound(s) Cut asparagus diagonally


  1. Heat skillet over medium high heat. Add oil swirl to coat. Add onion & mushrooms, sauté 5 mins. Or until tender. Add thyme and garlic; sauté 1 minute. Sprinkle mushroom mixture evenly w flour; cook 30 seconds, stirring constantly. Stir in broth and half n half; cook 2 mins 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 omitted salt and fat. During the last 3 mins. Of cooking, add asparagus to pan; drain. Add pasta mixture; toss gently to coat.sprinkle with cheese.
June 2013

This recipe is a personal recipe added by Daisy62 and has not been tested or endorsed by MyRecipes.

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