Creamy Asparagus and Pancetta Penne
Created by breezermom on March 6, 2025
- Servings: 6
- Prep Time: 15m
- Cook Time: 35m
- Recipe #44266
Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 1 teaspoon olive oil
- 2 ounces pancetta, chopped
- 8 ounces cremini mushrooms, fresh, sliced
- 1/4 cup white wine
- 1 teaspoon salt, divided
- 4 cups chicken stock (unsalted)
- 3 cups milk, divided
- 12 ounces penne pasta, uncooked
- 1 bay leaf
- 1 cup green peas, frozen
- 12 ounces asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon thyme, fresh, chopped
- 3 tablespoons parsley, fresh, chopped
- 1 teaspoon grated lemon rind
- 3/4 teaspoon black pepper
How to Make
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Step 1: Combine the flour and butter in a bowl until a paste forms.
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Step 2: Place a large high-sided saute pan over medium-high heat. Add the oil to the pan; swirl to coat. Add pancetta; cook for 2 minutes, stirring frequently. Add the mushrooms and saute for 5 minutes or until browned and the liquid evaporates. Add the wine, and cook 2 minutes or until the liquid is absorbed, stirring to loosen browned bits. Stir in 1/4 teaspoon salt. Transfer the mixture to a plate.
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Step 3: Add the stock, 2 cups milk, penne,and bay leaf to the pan. Bring to a boil. Cook 8 minutes, stirring occasionally. Stir in peas. asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently. Stir in the remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to combine and thicken. Remove from heat; stir in the mushroom mixture, parsley, lemon rind, and black pepper. Serve and enjoy.
Nutritional Facts
- Serving Size: 1 (496.7 g)
- Calories 650.9
- Total Fat - 16.1 g
- Saturated Fat - 6.7 g
- Cholesterol - 35.3 mg
- Sodium - 1587.5 mg
- Total Carbohydrate - 111.2 g
- Dietary Fiber - 8.9 g
- Sugars - 44 g
- Protein - 16.1 g
- Calcium - 202.5 mg
- Iron - 2 mg
- Vitamin C - 43.8 mg
- Thiamin - 0.4 mg