Ultragrain® Penne with Asparagus, Shiitake, and Pancetta


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Dietary: Whole Grain

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

Prep: 5 min
Total Time: 30 min
Yield: 6 servings



Ingredients

  • 1 pkg Hodgson Mill Ultragrain® Penne with Quinoa
  • 1/4 cup extra-virgin olive oil plus a small amount for sauteing  veggies
  • 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: In a small bowl whisk 1/4 cup olive oil, lemon juice and zest together.
  • Drain the pasta: reserve two cups of pasta water, set aside.
  • Place pasta back into the hot pot. Pour the lemon/olive oil mixture over the top and gently toss together until the pasta is evenly coated.
  • Heat a small amount of 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.
  • 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.