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 peas. Hodgson 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!a Rafflecopter giveaway
Ultragrain Spring Penne with Lemon-Cream Sauce
- 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
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.
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.