Lemony Ricotta Mushroom Pasta
Author: Anna
Recipe type: Main
Cuisine: Italian
Serves: 2-4
- 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
- Boil the pasta per package directions.
- While the water is boiling slice the shallot and mushrooms and place the olive oil in a pan over medium high heat.
- Saute the mushrooms and shallots while the pasta cooks (5-8 mins.).
- 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.
- When the pasta is finished, drain and toss with the lemon and ricotta mixture. Season with salt and pepper.
- 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
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