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Ultragrain Spring Pasta with Lemon-Cream Sauce + #Giveaway

The temperature outside is supposed to reach into the 90’s today, so sadly spring may be over.  But it’s not too late to enjoy a spring-inspired, quick and easy pasta dish that’s filled with fresh seasonal flavors.  Ultragrain Spring Pasta with Lemon-Cream Sauce is a combination of Hodgson Mill Ultragrain® Penne with Quinoa, crisp asparagus, sliced mushrooms, onion, garlic, sweet peas and a pinch of thyme tossed together with a light lemon cream sauce that’s sure to remind you of spring.  Ultragrain pasta is made with 100% whole wheat flour that offers whole grain nutrition with the taste, texture, and appearance of traditional white flour and it includes quinoa; a healthy whole grain high in protein, antioxidants and vitamin E.  Pasta doesn’t get much healthier than Ultragrain and the penne rounds out this dish perfectly.

Hodgson Mill Ultragrain Pasta is fairly new, so if you can’t find it in your local stores yet, be sure to check out our website to place an on-line order; it’s definitely worth the effort. 

To get started, bring a large pot of salted water to a boil and cook the penne for 6 minutes.  Add the asparagus to the pot and cook for 4 minutes more.  Reserve ½ cup of cooking water, drain the pasta/asparagus mixture and set aside.  The rest of the meal comes together pretty quickly, so it’s good to have this part ready to go. 

Next, heat the olive oil in a large skillet over medium-high heat.  Add the mushrooms and onion and sauté for 5 minutes or until tender.  I used baby portobello mushrooms to give this vegetarian dish a meatier flavor, but regular button mushrooms will work just as well. 

Add the garlic and thyme to the skillet and sauté for another minute.  Dried thyme works well (it’s what I used), but feel free to substitute fresh thyme.  If you do, remember to increase the amount of thyme by half to get the most flavor; fresh herbs are wonderful, but lack the concentrated flavor of dried herbs.

Sprinkle the flour on top of the mushroom mixture and cook, stirring constantly, for 30 seconds. 

Pour in the chicken broth and half-and-half and cook for 2 minutes or until slightly thickened. 

Add the peas, Parmesan cheese, lemon rind, lemon juice and salt to the skillet and cook for a couple of minutes or until the peas have heated through.  If you can find fresh English peas use those, but frozen peas are fine, too. 

Transfer the pasta and asparagus to the skillet and gently toss together.  Use some of the reserved cooking water to loosen up the sauce if necessary; it should coat everything easily and have a silky consistency. 

Serve the pasta immediately, with a sprinkle of grated Parmesan over the top.  I thought this dish was completely satisfying as a vegetarian meal, but if you have a meat lover in your household (like my husband) then feel free to add a cup or two of diced, cooked chicken to give this dish a little more protein. 

Ultragrain Spring Pasta with Lemon-Cream Sauce is quick-to-fix and is filled with fresh, spring ingredients like bright green asparagus and tender sweet peasHodgson Mill Ultragrain Penne with Quinoa adds 48 grams of protein to this meal as well as multiple health benefits, all the while tasting much like traditional white flour pasta.  The light lemon-cream sauce brings everything together and envelops the dish in bright, lemony flavor – reminiscent of spring even during hot summery weather.  Be sure to add Ultragrain Spring Pasta with Lemon-Cream Sauce to your list of things to make for dinner.  It’s a nutritious, spring-inspired dish that tastes great and is sure to please the whole family. 

Because we’re so excited for you to try this new line of Hodgson Mill pasta, we’ve decided to have another new products giveaway! Enter our Ultragrain Pasta contest using the widget below for the chance to win a fantastic prize pack of Ultragrain Pasta.  Good luck!


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Ultragrain Spring Penne with Lemon-Cream Sauce

Ingredients

  • 1 pkg Hodgson Mill Ultragrain® Penne with Quinoa
  • 1 lb asparagus cut into 1-inch pieces
  • 1 4-oz package presliced mushrooms
  • 1 clove garlic minced
  • 1/2 tsp. dried thyme or 1 tsp. fresh thyme, chopped
  • 1 Tbsp. Hodgson Mill Naturally White Flour
  • 1/2 cup chicken broth
  • 1/2 cup half & half
  • 3/4 cup frozen sweet peas or fresh English peas
  • 3 Tbsp. parmesan cheese grated
  • 1/2 tsp. lemon rind grated
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • parmesan cheese for serving

Instructions

Bring a large pot of salted water to a boil and cook penne for 6 minutes.  Add the asparagus to the pot and cook for 4 minutes more.  Reserve ½ cup of cooking water, drain pasta/asparagus and set aside.  Heat olive oil in a large skillet over medium-high heat and sauté mushrooms and onion for 5 minutes or until tender.  Add the garlic and thyme to the skillet and sauté for another minute.  Sprinkle flour on top of the mushroom mixture and cook, stirring constantly, for 30 seconds. Pour in the chicken broth and half-and-half and cook for 2 minutes or until slightly thickened.  Add peas, Parmesan cheese, lemon rind, lemon juice and salt to the skillet and cook for two minutes or until the peas have heated through.  Transfer pasta and asparagus to the skillet and gently toss together.  Use some of the reserved cooking water to loosen the sauce if necessary; it should coat everything easily and have a silky consistency.  Serve pasta immediately, with a sprinkle of grated Parmesan over the top.  Leftover pasta will keep in an airtight container in the refrigerator for two days. 

Servings

Makes 6 servings

Adapted from Cooking Light Magazine

You can find Ultragrain Spring Pasta with Lemon-Cream Sauce and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Showing 22 Comments
Avatar  Kathy 2 months agoReply

I can't wait to try it

Avatar  gala 2 months agoReply

great for spring and summer, I'd need to modify ot a little bit but love the idea

Avatar  Dandi D 2 months agoReply

This sounds so yummy and refreshing!

Avatar  Lisa T 2 months agoReply

Looks delish!

Avatar  Carolsue 2 months agoReply

Cheesy and lemony! Sounds good.

Avatar  Mippy/Sabrina 2 months agoReply

This looks and sounds delicious! It is also a dish our whole family can enjoy!:)

Avatar  Tina W 2 months agoReply

My lemon tree needs to hurry up and get a few new lemons ripe for me. And/or my peas need to slow down a bit. (why does my garden never cooperate with things being ready at the same time???)

Avatar  Kaye Newman 2 months agoReply

This looks delicious! I am going to make it for supper tonight!

Avatar  Maryann D. 2 months agoReply

This Ultragrain Spring Pasta with Lemon-Cream Sauce recipe looks fantastic. I would even try it with different vegetables.

Avatar  vicky 2 months agoReply

looks delicious!

Avatar  betsy 3 months agoReply

This would be delicious with fresh Morels.

Avatar  Maralea 3 months agoReply

This looks wonderful! Can't wait to try it!

Avatar  Nancy 3 months agoReply

That looks really good! Pasta with mushrooms of any kind is a hit with me.

Avatar  abby 3 months agoReply

pasta with the goodness of quinoa, double the benefits in one dish..umm I'm gonna luv this!

Avatar  hollie 3 months agoReply

yum!

Avatar  Karen 3 months agoReply

On next weeks menu for sure.

Avatar  Jeffrey 3 months agoReply

This looks awesome, I am the carb king and love many different pasta dishes.

Avatar  Felicia 3 months agoReply

Not only does this look delicious but I think all three of my kids would eat it!

Avatar  Bonnie K. 3 months agoReply

Yum! This recipe has ingredients that I love. My husband loves creamy sauces and mushrooms--not so much the asparagus but not a problem as I can take those from him. :)

Avatar  Rebecca Parsons 3 months agoReply

Such a deliciously unique recipe. I love all the ingredients and they seem to blend well together.

Avatar  Rosie 3 months agoReply

Oh my goodness, if you could capture Spring in an entree, this would be it. It is perfection in ingredients put together with a deft hand, a taste of sunshine and vitality. I would love to make this - soon, before spring turns into hot summer, just to celebrate a new and beautiful Spring!

Avatar  Alice 3 months agoReply

Sounds yummy! I will definitely try this recipe.

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