Spring Vegetable Penne with Lemon-Cream Sauce

Spring Vegetable Penne with Lemon-Cream Sauce
16 Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup chopped Vidalia or other sweet onion
  • 1 (4-ounce) package presliced mushrooms
  • 1 teaspoon chopped fresh thyme
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/2 cup half-and-half
  • 3/4 cup frozen green peas
  • 3 tablespoons shaved Parmesan cheese, divided
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces uncooked penne
  • 1 pound (1-inch) diagonally cut asparagus
Chronic Conditions
Helpful
Helpful
Helpful
Consume Less
Helpful
Helpful
Helpful
Helpful
Neutral/Ok
Neutral/Ok
Nutrition
402
20% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

17% 11

Saturated

24% 5

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

20% 59

Carbs (net)

- 52

Fiber

25% 6

Sugars

- 9

Sugars, added

- 0

Protein

36% 18

Cholesterol

6% 19

Sodium

21% 504

Calcium

22% 216

Magnesium

17% 71

Potassium

14% 643

Iron

23% 4

Zinc

22% 2

Phosphorus

49% 343

Vitamin A

12% 106

Vitamin C

24% 22

Thiamin (B1)

30% 0

Riboflavin (B2)

36% 0

Niacin (B3)

27% 4

Vitamin B6

27% 0

Folate equivalent (total)

25% 101

Folate (food)

- 103

Folic acid

- 3

Vitamin B12

10% 0

Vitamin D

43% 6

Vitamin E

13% 2

Vitamin K

48% 57

Sugar alcohols

- 0

Water

- 246
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