Photo: Johnny Autry; Styling: Cindy Barr
Serves 4 (serving size: about 1 3/4 cups)

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

How to Make It

Step 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.

Step 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.

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

Ratings & Reviews

Napa Paradise's review:

March 27, 2018
Love this recipe!!  Made as per recipe (and some of the reviews), it had just the right amount of lemon flavor, not over-powering.  I did increase the lemon zest (zest of one whole lemon) and also used about 1/3 lb. of mushrooms.  Made this with home-made linguini, and added some left-over chicken to serve it as a main course.  Perfect spring recipe!


August 19, 2015
This was an easy dish to make.  We thought that it was a bit bland and seemed to be lacking seasonings.


May 28, 2017
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!!!

CheffyChef's Review

May 01, 2013

KJWB16's Review

July 19, 2013

JuliaSimmonMoor's Review

April 17, 2013
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!!

LadyAlethea's Review

April 21, 2013
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.

JaninBaltimore's Review

May 29, 2013

ktleyed's Review

March 25, 2014
This was pretty good, even my son liked it! Next time I'll add a little more lemon rind and juice, made tons that we'll have for leftovers.

lol5454's Review

April 24, 2013
This recipe is the perfect Spring dinner and so easy to put togeher. My guy uually likes meat in his dinners and didn't miss it a bit in this dish - in fact he had seconds.