https://1041.grocerywebsite.com/Recipes/Detail/7535/Penne_Pasta_with_Lemon_Vegetables_and_Ricotta
Shiitake mushrooms give this dish a nice meaty flavor and the ricotta adds a tangy sharp flavor!
Yield: 6 servings
| 1 | pound | penne pasta, cooked according to package directions. Drain and reserve some of the cooking liquid. | |
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| 1 | pound | broccoli florets | |
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| 1 | bulb | (large) fennel, cut into strips | |
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| 2 | tablespoons | extra virgin olive oil | |
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| 3 | cloves | garlic, minced | |
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| 1 | tablespoon | lemon zest | |
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| 2 | teaspoons | red pepper flakes | |
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| 1 | pound | Shiitake mushrooms, quartered | |
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| 1 | cup | red bell pepper, diced | |
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| 1 | teaspoon | fresh thyme | |
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| 1/4 | cup | Italian parsley, coarsely chopped (divided) | |
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| salt and pepper to taste | |||
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| 1 | pound | ricotta salata cheese | |
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Parcook the broccoli and fennel by boiling for 3 minutes in salted water, drain and reserve.
Heat a large saute pan over medium heat and saute the garlic, lemon zest and red pepper flakes in the olive oil for 3 minutes, being very careful not to brown the garlic.
Add the Shiitake mushrooms and red pepper and continue to cook until the mushrooms are tender.
Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning.
Add the cooked pasta, half of the parsley and season to taste with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid.
Portion the pasta into individual bowls and garnish with grated ricotta salata and the remaining chopped parsley.
Please note that some ingredients and brands may not be available in every store.
https://1041.grocerywebsite.com/Recipes/Detail/7535/Penne_Pasta_with_Lemon_Vegetables_and_Ricotta
