By Vicki Delany
I love ricotta and I’m always happy to find new ways of
using it. This quick and easy pasta dish
is sure to be a big hit in your house.
Ingredients
454 g penne
1/4 cup extra-virgin olive oil
6 garlic cloves,
sliced
1 tsp chopped rosemary
2 227-g pkg 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 parmigiana-reggiano or Parmesan cheese
Instructions
BOIL a large pot of salted water. Cook penne according
to package directions.
HEAT a large frying pan over medium. Add oil, then
garlic, and cook until sizzling for about one minute. Stir in rosemary and increase heat to
medium-high, then add mushrooms and salt. Cook until mushrooms are browned
about 3 min. Season with fresh pepper. Add green onions and cook until wilted,
for 2 minutes.
Drain pasta, reserving some of the cooking water.
Add 1 cup pasta water to sauce and simmer about 10 min.
Stir drained pasta into the mushroom sauce and add ricotta
and parsley. Add more pasta water if needed to give it the consistency you
want. Cook until warmed through. Remove from heat and stir in grated cheese.
Coming September 24:
Mass-market paperback edition of SOMETHING READ SOMETHING DEAD by Eva
Gates. Now available for pre-order from all your favourite places.
The addition of ricotta sounds inspired.
ReplyDeleteYum..I love ricotta!!!!
ReplyDeleteYum, this sounds delicious! Thank you for sharing.
ReplyDeleteSounds delicious and can't wait to read it
ReplyDeleteThanks for your comments. I hope you enjoy the dish. Bon Appetite!
ReplyDeleteThe recipe sounds delicious! And looking forward to the paperback!
ReplyDelete