Mushroom Penne Pasta

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1 1/2 cups broccoli florets

1/3 cup frozen petite green peas

2 tablespoons butter

2 cups sliced brown crimini mushrooms (with stems removed)

1/2 cup chopped sweet onion

1 1/2 teaspoons minced or chopped garlic

1/2 cup half-and-half

1/2 cup fat-free half-and-half

6 cups cooked penne pasta, drained

1/3 cup freshly grated or shredded parmesan cheese

salt and black pepper to taste

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