Ultragrain Spring Pasta with Lemon-Cream Sauce

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Fresh spring vegetables and Hodgson Mill Ultragrain Penne with Quinoa in a light lemon cream sauce, and ready in a flash.


  • 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 All Purpose 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 Print this Recipe

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