Spring Vegetable Penne

Spring Vegetable Penne Recipe

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Lynette !


Great for a weeknight meal. Comes together quickly and easily.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 1 Tbsp
    extra-virgin olive oil
  • 3/4 c
    vidalia onion, chopped
  • 4 oz
    mushrooms, sliced
  • 1 tsp
    fresh thyme, chopped
  • 1 clove
    garlic, minced
  • 1 Tbsp
    all-purpose flour
  • 1/2 c
    low-sodium chicken broth
  • 1/2 c
  • 3/4 c
    frozen green peas
  • 3 Tbsp
    parmesan cheese, shaved, divided
  • 1/2 tsp
    lemon rind, grated
  • 1 Tbsp
    fresh lemon juice
  • 1/2 tsp
  • 1/2 tsp
    black pepper, freshly ground
  • 8 oz
    uncooked penne pasta
  • 1 lb
    asparagus, diagonally cut into 1 inch pieces

How to Make Spring Vegetable Penne


  1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; saute 5 minuttes or until tender. Add thyme and garlic; saute 1 minute.
  2. Sprinkle the mushroom mixture evenly with the flour; cook 30 seconds, stirring constantly. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened.
  3. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until the peas are thoroughly heated
  4. Cook pasta according to the package directions, omitting salt and fat. During the last 3 minutes of cooking, add the asparagus to the pan; drain. Add pasta mixture to the mushroom mixture; toss gently to coat.
  5. Sprinkle with the remaining 1 tablespoon cheese.

Printable Recipe Card

About Spring Vegetable Penne

Course/Dish: Pasta, Vegetables, Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #peas, #asparagus, #pasta

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