Lemony Ricotta Mushroom Pasta
 
Prep time
Cook time
Total time
 
Lemon and ricotta meld while the mushrooms give this dish a little more substance.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2-4
Ingredients
  • 1 package papperadelle pasta
  • 3 tbsp oilve oil
  • 1 pint mushrooms, sliced (button, baby portabella, or shiitake)
  • 1 shallot, sliced
  • 1 cup ricotta, preferrably homemade
  • zest and juice (3-4 tbsp.) from one lemon
  • salt and pepper to taste
Instructions
  1. Boil the pasta per package directions.
  2. While the water is boiling slice the shallot and mushrooms and place the olive oil in a pan over medium high heat.
  3. Saute the mushrooms and shallots while the pasta cooks (5-8 mins.).
  4. Stir half the lemon and zest into the ricotta in a large bowl. Stir the other half of the juice and zest with the mushrooms.
  5. When the pasta is finished, drain and toss with the lemon and ricotta mixture. Season with salt and pepper.
  6. Plate the pasta, top with mushrooms and season sprinkle with additional salt and pepper.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=423