Cooking Light is a Complete Delight

** UPDATE **

I had a beautiful intro written about my cooking skills, my new passion, my convictions…and well somehow it all disappeared and I can’t seem to recall a word of what I wrote, so now all you will get are these photos and recipe. 

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On Monday night I turned to my trusted resource for quick, healthy and yummy recipes – Cooking Light magazine. Recipes from Cooking Light are a complete delight. They are every mother’s dream. 

Every time a new issue comes out, I can’t wait to get my hands on it, read as fast as I can, tear the sheets of recipes and line them up for my weekly menu. I’ve made so many of them in the last six months but failed to write about them, so starting this week, I will feature one recipe from my collection of Cooking Light magazine recipes. 

This week’s choice of the Cooking Light recipe was really an easy one. I wanted to have a meatless meal (since it was Monday) and I wanted to use the ingredients already on hand. Even if you don’t think you have a well stocked pantry, I am sure you have the following items: pasta, peas, mushrooms, onion, lemon, olive oil, salt and flour. So if you have those, you got yourself a delicious and quick meal.

I have included the complete recipe from Cooking Light magazine, but made some changes to it as I didn’t have the ingredients on-hand and some I just don’t like (i.e. thyme, just not the fan). This meal took about 25 minutes to make including having Kiki help me out. While I was working on some other kitchen projects, Kiki was busy with breaking off asparagus. I absolutely love having her in the kitchen with me nowadays. I don’t ever feel like she is in a way but rather that it’s our quality time together. And when she is not there, my kitchen feels so empty…and so does my heart.

Spring Vegetable Penne with Lemon-Cream Sauce


  • 1 tbsp extra-virgin olive oil
  • 3/4 cup chopped onion
  • 1 (4-ounce) package presliced mushrooms 
  • 1 teaspoon chopped fresh thyme -recipe calls for thyme, but I didn’t have any, and it was perfectly fine
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free, lower-sodium chicken broth – I used vegetable broth since I wanted completely meatless meal for a meatless Monday
  • 1/2 cup half-and-half – I had no half and half, but rather 1/2 tsp of butter and 1/2 glass of milk mixture
  • 3/4 cup frozen green peas
  • 3 tablespoons shaved Parmesan cheese
  • 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


  1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; sauté 5 minutes or until tender. Add thyme and garlic; sauté 1 minute. Sprinkle mushroom mixture evenly with flour; cook 30 seconds, stirring constantly. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until peas are thoroughly heated.
  2. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon cheese.

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One Comment

  • Eleanor Hoh
    August 10, 2013 at 8:00 pm

    Great to see you're cooking with Kiki! This looks yummy. Can't wait for you to try your hand at wok cooking and you won't need any recipes!


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