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 |