Spring Vegetable Penne with Lemon Cream Sauce

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"