Spring Woods Pasta

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Dietary: Peanut-Free, Tree-Nut Free, Whole Grain

On a bed of golden Ultragrain® spaghetti, the earthy flavors of sausage, mushrooms, and garlic balance the bright fresh tastes of asparagus, peas, fresh herbs and lemon zest. Bring the essence of spring to your table!

Prep: 10 min
Total Time: 35 min
Yield: 4 servings


  • 1/2-3/4 pkg Hodgson Mill Ultragrain® Thin Spaghetti with Quinoa, (6-8 oz)
  • 4 lean pork sausages, or 8 oz pork sausage meat
  • 2-3 Tbsp olive oil
  • 1 - 1 1/2 cups asparagus, sliced into 2" lengths
  • 2 cups mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup peas, fresh or frozen
  • 1-2 Tbsp fresh lemon juice
  • olive oil, to serve
  • salt and pepper, to serve
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 2 Tbsp lemon zest, from 1-2 lemons


  • Cook pasta according to instructions. When pasta reaches desired tenderness, reserve 1/2 cup pasta water, drain pasta, and cover until the rest of the dish is done.
  • Prepare gremolata by mixing together parmesan cheese, chopped mint, basil, parsley, and lemon zest in a small bowl, set aside. 
  • In a large pan over medium heat, cook sausage completely. Remove from pan, let cool, and slice.
  • Add more olive oil into pan until there is about 2 Tbsp. total fat and/or oil. Add asparagus, mushrooms, peas, and garlic and cook 3-4 minutes over medium-low heat, stirring. Asparagus should still be slightly crisp.
  • Add sliced sausage, and lemon juice, and cook 2-3 minutes, stirring occasionally until everything is warmed through and cooked to your taste.
  • Sprinkle a little reserved pasta cooking water on the noodles if they have begun to stick together to make them easier to serve.
  • Assemble in serving bowls by combining a serving of spaghetti and a serving of sausage-veggie mixture in each bowl. Drizzle lightly with olive oil, sprinkle with gremolata and season with salt and pepper to taste.Serve immediately.
  • Notes: To make this dish vegetarian, omit sausage and increase amount of mushrooms to 3 cups, or feel free to substitute veggie sausage. If you’re using fresh peas, wait to add them until the very end, when you add the cooked sausage and lemon juice since they need little time to cook.