Ultragrain® Penne with Asparagus, Shiitake, and Pancetta

 Print Friendly and PDF

An easy one-skillet recipe that takes simple, fresh, high-quality ingredients and makes an outstanding (and quick!) summer meal.

Ingredients

  • 1 pkg Hodgson Mill Ultragrain® Penne with Quinoa
  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 tsp. lemon zest, finely grated
  • 4 oz. pancetta, thinly sliced
  • 2 cups fresh shiitake mushrooms, stemmed & sliced 1/2-inch thick
  • 3 medium garlic cloves, minced
  • 1 lb. asparagus, trimmed & cut into 2-inch pieces
  • 3/4 cup parmesan cheese, grated, plus more for serving
  • 1 Tbsp. fresh chives, snipped
  • 1 tsp. salt

Directions

Bring a large pot of salted water to a boil and cook the penne for 8 to 9 minutes or until al dente.  While the pasta is cooking, whisk the olive oil, lemon juice and zest together in a small bowl.   As soon as the pasta is finished cooking, reserve two cups of the water, drain the pasta and put it back into the hot pot.  Pour the lemon/olive oil mixture over the top and gently toss together until the pasta is evenly coated.  Set the reserved water aside. Next, heat some olive oil in a large skillet over medium heat and cook the pancetta, turning as necessary, until crisp and golden brown, about 7 minutes. Transfer the pancetta to a paper towel-lined plate to drain.  Add the shiitakes to the skillet with the pancetta drippings and cook over medium-high heat until browned and softened, about 5 minutes.  Add the garlic and cook for another minute or until fragrant and heated through.  Transfer the shiitake mixture to the pot with the lemon noodles and set aside.  Next, add one cup of the reserved pasta water to the skillet and bring to a boil, scraping up any brown bits on the bottom.  Add the asparagus and cook, stirring frequently, until bright green and crisp-tender, about 3 to 4 minutes.  Transfer the asparagus and any leftover liquid in the skillet to the pasta pot along with the Parmesan cheese, chives and salt.  Gently toss the contents of the pot together, adding more reserved pasta water as necessary to moisten the mixture. Serve pasta immediately with a generous amount of pancetta crumbled over the top and additional Parmesan cheese to taste. 



Makes 6 servings Print this Recipe

Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401