Creamy Asparagus and Pancetta Penne
INGREDIENTS
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2 tablespoons all-purpose flour
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2 tablespoons butter, softened
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1 teaspoon olive oil
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2 ounces chopped pancetta
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1 (8-ounce) package sliced cremini mushrooms
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1/4 cup white wine or 2 tablespoons each lemon juice and water
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1 teaspoon salt, divided
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4 cups unsalted chicken stock
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3 cups 1% low-fat milk, divided
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12 ounces uncooked whole-wheat penne (such as Barilla)
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1 bay leaf
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1 cup frozen green peas
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12 ounces asparagus, trimmed and cut into 2-inch pieces
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1 tablespoon chopped fresh thyme
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3 tablespoons chopped fresh parsley
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1 teaspoon grated lemon rind
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3/4 teaspoon black pepper
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