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


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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


  • 1Heat 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.
  • 2Sprinkle 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.
  • 3Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until the peas are thoroughly heated
  • 4Cook 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.
  • 5Sprinkle with the remaining 1 tablespoon cheese.

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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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