Mushroom Pasta with Ricotta

Categories: Mushrooms, September2010, dinner, pasta

Ingredients

• Coarse salt and ground pepper
• 12 ounces rigatoni or other short pasta
• 2 tablespoons butter
• 1/2 small onion, finely chopped
• 1/2 cup dry white wine
• 3/4 pound white button or cremini mushrooms, trimmed and sliced
• 1 cup ricotta
• 4 teaspoons fresh lemon juice
• Shaved Parmesan, for serving

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.

2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.

3. Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.

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