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"Those who forget the pasta are condemned to reheat it."--Unknown

Spring Vegetable Penne with Lemon Cream Sauce Recipe

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This recipe for Spring Vegetable Penne with Lemon Cream Sauce is from Ruth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbs olive oil
3/4 c chopped sweet onion (Vidalia, Maui)
4 oz pre-sliced mushrooms
1 tsp chopped fresh thyme
1 clove minced garlic
1 tbs flour
1/2 c chicken broth
1/2 c half-and-half
3/4 c frozen green peas
3 tbs shaved Parmesan cheese, divided
1/2 tsp grated lemon rind
1 tbs fresh lemon juice
1/2 tsp salt
1/2 tsp ground pepper
8 oz uncooked penne
1 lb asparagus, cut into 1" diagonals
Directions:
Directions:
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat.
2. Add onion and mushrooms; saute 5 min or until tender.
3. Add thyme and garlic; saute 1 min.
4. Sprinkle mushroom mixture evenly with flour; cook 30 sec., stirring constantly.
5. Stir in broth and half-and-half; cook 2 min or until slightly thickened
6. Add peas, 2 tbs cheese, rind, juice, salt, and pepper. Cook 1 min or until peas are thoroughly heated.
7. Cook pasta according to package directions, omitting fat and salt. During the last 3 min of cooking, add asparagus to pan; drain.
9. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tbs cheese.
Number Of Servings:
Number Of Servings:
4 (1 1/4 c ea)
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:

 

 

 

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