Spring Vegetable Penne with Lemon-Cream Sauce

Prep Time 20 min
Cook Time 7 1/2 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 Oak Farms 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.