West Rome IGA Recipes


Penne Pasta with Lemon Infused Vegetables and Ricotta Salata

Sliced Shiitake mushrooms give this dish a hearty, meaty flavor and the ricotta salata adds just the right amount of sharp and tangy flavor!

Yield: 6 servings


1 pound penne pasta, cooked according to package directions. Drain and reserve some of the cooking liquid.
1 pound broccoli florets
1 bulb (large) fennel, cut into strips
2 Tablespoons extra virgin olive oil
3 cloves garlic, minced
1 Tablespoon lemon zest
2 teaspoons red pepper flakes
1 pound Shiitake mushrooms, quartered
1 cup red bell pepper, diced
1 teaspoon fresh thyme
1/4 cup Italian parsley, coarsely chopped (divided)
Salt (to taste)
Pepper (to taste)
1 pound ricotta salata cheese


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.

Source: National Pasta Association www.ilovepasta.org

Please note that some ingredients and brands may not be available in every store.

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West Rome IGA Recipes