Rating: 4.5 stars
35 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 6
  • 4 star values: 10
  • 5 star values: 18

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

Kate Parham
Recipe by Cooking Light May 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

363 calories; fat 9.2g; saturated fat 3.6g; mono fat 3.8g; poly fat 0.7g; protein 15.5g; carbohydrates 57.6g; fiber 6.3g; cholesterol 14mg; iron 5.1mg; sodium 507mg; calcium 130mg.
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