Spring Vegetable Pasta

Name: Spring Vegetable Pasta
Ingredients: 2 tablespoons olive oil; 12 small sweet onion, chopped; 8 ounces baby bella mushrooms, presliced; 1 teaspoon minced fresh thyme; 1 garlic clove, minced; 1 tablespoon flour; 23 cup organic chicken broth; 23 cup half-and-half; 1 cup frozen peas; 3 tablespoons grated parmesan cheese; 1 lemon, zest of; 12 lemon, juice of (use same lemon for zest); 1 teaspoon salt; 8 ounces penne pasta, uncooked; 1 lb asparagus, trimmed into 1-inch pieces

15 ingredients

10 steps

Ingredients

2 tablespoons olive oil
12 small sweet onion, chopped
8 ounces baby bella mushrooms, presliced
1 teaspoon minced fresh thyme
1 garlic clove, minced
1 tablespoon flour
23 cup organic chicken broth
23 cup half-and-half
1 cup frozen peas
3 tablespoons grated parmesan cheese
1 lemon, zest of
12 lemon, juice of (use same lemon for zest)
1 teaspoon salt
8 ounces penne pasta, uncooked
1 lb asparagus, trimmed into 1-inch pieces

Directions

1

Cook penne by directions; a few minutes before pasta appears to be finished, blanch asparagus in pasta pot.
2

Drain both and keep warm (this should be going on at the same time the rest of the dish is being made).
3

Heat oil in large skillet.
4

Add mushrooms and onion, saute' until tender (five minutes or so).
5

Add thyme and garlic to pan, and saute' for another minute.
6

Add flour evenly and stir constantly for 30 seconds.
7

Stir in chicken broth and half and half; cook for two minutes or until sauce begins to thicken.
8

Add peas, Parmesan, lemon zest, lemon juice, and salt.
9

Cook for 1 minute or until peas heated.
10

Combine pasta/asparagus mixture with the rest of the dish; mix thoroughly and top with Parmesan.