Penne pasta with ricotta salata

Makes: 4-6 Servings

1 lb Penne Pasta
1 Gallon water
2 tbsps salt
4-6oz virgin olive oil
1 tbsp garlic
1 tbsp lemon zest
1-2 tsps red pepper flakes
1 lb Shitake mushrooms, quartered
1 cup red peppers, diced
1 lb broccoli, florets
1 each large fennel, cut into strips
1 tsp fresh thyme
1/4 cup Italian parsley, coarsely chopped
1 lb ricotta salata cheese

1. Parboil broccoli and fennel by boiling for 3-4 minutes in salted water, drain and reserve.
2. To cook the pasta, bring the slat water to a boil.
3. Add the pasta and stir frequently to prevent the pasta from sticking together.
4. Cook until the pasta is almost tender, approximately 8-10 minutes.
5. Drain and reserve some of the cooking liquid.
6. While pasta is cooking, heat a large saute pan over medium heat and saute the garlic, lemon zest,
and the red pepper flakes in the olive oil for 3-4 minutes, being very careful not to brown the
garlic.
7. Add the red peppers and shitakes and continue to cook until the mushrooms are tender.
8. Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning.
9. Add the cooked pasta, half of the parsley and season with salt and pepper.
10. If the pasta seems to dry, add some of the reserved pasta cooking liquid.
11. Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the
chopped parsley.

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