Spring Vegetable Pasta with Lemon-Cream Sauce

6 Side Dish Servings

Recipe from Cooking Light 
MAY 2013

Husband-Tested in Alice’s Kitchen

To celebrate the morel season, I served this as a special side dish for some friends using morels my hubby found.  This recipe got an enthusiastic thumbs-up from all at the table.  This would also be delicious using cremini or button mushrooms. To make this a vegetarian dish for Meatless Monday, use vegetable broth.  All the ingredients can be found at our local food co-op, Lost River Market & Deli.

Ingredients

1 Tablespoon extra-virgin olive oil

¾ cup chopped Vidalia or other sweet onion

4 ounces mushrooms, sliced

1 teaspoon chopped fresh thyme

1 garlic clove, minced

1 Tablespoon all-purpose flour

½ cup fat-free, lower-sodium chicken broth (Use vegetable broth to make this meatless.)

½ cup half-and-half (You could also use heavy cream.)

3/4 cup frozen green peas

3 Tablespoons grated Parmesan cheese, divided

½ teaspoon freshly grated lemon rind

1 Tablespoon fresh lemon juice

½ teaspoon salt

½ teaspoon freshly ground black pepper

8 ounces uncooked penne or other short pasta (I used whole-wheat.)

1 pound (1-inch) diagonally cut asparagus

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; sauté 5 minutes or until tender. Add thyme and garlic; sauté 1 minute. 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. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until peas are thoroughly heated.

2. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 Tablespoon cheese.

Amount per serving (If using whole-wheat pasta, there will be more fiber and fewer carbs per serving.)

Calories: 363; Fat: 9.2g; Saturated fat: 3.6g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 0.7g; Protein: 15.5g; Carbohydrate: 57.6g; Fiber: 6.3g; Cholesterol: 14mg; Iron: 5.1mg; Sodium: 507mg; Calcium: 130mg