Rating: 3.5 stars
10 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

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

Maureen Callahan
Recipe by Cooking Light March 2016

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
45 mins
total:
45 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and butter in a bowl until a paste forms.

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  • 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.

  • 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.

Nutrition Facts

397 calories; fat 11.8g; saturated fat 4.7g; mono fat 1.9g; poly fat 0.4g; protein 23g; carbohydrates 54g; fiber 7g; cholesterol 25mg; iron 4mg; sodium 721mg; calcium 218mg; sugars 12g; added sugar 0g.
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