A quick weeknight dish!
Serves 10 ( about 1-1/2 c. = 9 points +)
- 1 T. olive oil
- 1 Vidalia onion, chopped
- 1 ( 8 oz) package pre-sliced mushrooms
- 1 tsp. dried thyme
- 1 T. crushed garlic
- 2 T. flour
- 1 c. fat-free chicken broth
- 1 c. fat-free half and half
- 1-1/2 c. frozen green peas
- 6 T. grated Parmesan cheese, divided
- 1 T. grated lemon rind
- 2 T. fresh lemon juice
- salt and pepper to taste
- 1 lb. uncooked penne pasta
- 1 lb. (1 inch) diagonally cut asparagus
Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat. Add onions and mushrooms; saute 5 minutes or until tender. Stir in thyme and garlic. Cook 1 minute. Sprinkle with flour. Cook 30 seconds, stirring constantly.
Stir in broth and half and half; cook until slightly thickened ( 2-3 minutes). Add peas, 4 T. cheese, lemon rind, juice, salt, and pepper. Cook until peas are heated through.
Cook pasta according to package, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture. Toss to coat. Transfer to a serving bowl and sprinkle with remaining 2 T. cheese.
adapted from "Cooking Light"