Spring Vegetable Penne with Lemon-Cream Sauce

Ingredients

• 1 pound diagonally cut asparagus (1-inch)
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon flour all-purpose
• 1 teaspoon thyme leaves fresh chopped
• 1  garlic clove minced
• 0.5 cup half-and-half 
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.5 cup lower-sodium chicken broth fat-free
• 4 ounce pre mushrooms 
• 1 tablespoon olive oil extra-virgin
• 3 tablespoons parmesan cheese divided shaved
• 0.8 cup peas green frozen
• 8 ounces penne pasta uncooked
• 0.5 teaspoon salt 
• 0.8 cup vidalia sweet chopped

Equipment

• frying pan

Directions

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