Spring Vegetable Penne with Lemon-Cream Sauce

Prep Time 20 min
Cook Time 7 ½ min
Serves 4


  • 8 ounces (about 2 cups) uncooked dried penne pasta
  • 1 pound asparagus, diagonally cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup chopped sweet onion (like Vidalia® or Walla Walla®)
  • 1 (4-ounce) package sliced mushrooms
  • 1 garlic clove, peeled, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon all-purpose flour
  • ½ cup chicken broth
  • ½ cup Meadow Gold half & half
  • ¾ cup frozen green peas
  • 3 tablespoons shaved Parmesan cheese, divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice

How to

  1. Cook pasta according to package directions omitting salt; add asparagus during last 3 minutes of cooking. Drain.
  2. Meanwhile, in 12-inch skillet heat oil over medium high heat. Add onion and mushrooms; cook 5 minutes or until tender. Add garlic and thyme; continue cooking 1 minute. Sprinkle mushroom mixture with flour. Cook, stirring constantly, 30 seconds. Stir in chicken broth and half & half; continue cooking, stirring occasionally, until slightly thickened. Stir in peas, 2 tablespoons Parmesan cheese, salt, pepper, lemon peel and lemon juice; continue cooking 1 minute or until peas are heated through.
  3. Add pasta and asparagus to skillet with mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon Parmesan cheese. Serve immediately.