Penne with Ricotta and Mushrooms
(from Cockeram’s recipe box)
Source: Lidia's Commonsense Italian Cooking
Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people
Categories: Pasta
Ingredients
- 454 g penne
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, sliced
- 1 tsp chopped rosemary
- 2 227-g packages mixed mushrooms, thickly sliced
- 1 tsp salt
- 1 bunch green onions, chopped
- 1 1/2 cups ricotta
- 1/4 cup parsley, roughly chopped
- 1/2 cup grated grana padano or parmigiano reggiano
Directions
-
Cook penne according to package directions.
-
Heat a large frying pan over medium heat.
-
Add oil, then garlic and cook until sizzling, 30 seconds.
-
Stir in rosemary until fragrant, 10 seconds.
-
Increase heat to medium high, then add mushrooms and salt.
-
Cook until mushrooms are browned, three minutes.
-
Season with pepper; add green onions and cook until wilted, 2 minutes.
-
Ladle in 1 cup pasta water and simmer until mushrooms are tender, about 10 minutes.
-
Scoop penne from boiling water and add directly to mushroom mixture.
-
Stir in ricotta and parsley, adding additional pasta water if required.
-
Cook until warmed through; remove from heat and stir in grana padano.