Penne with Wild Mushrooms, Lemon Scented Ricotta & Thyme

Recipe Summary

Recipe Servings: 4 portions
Recipe Preparation Time: 20 minutes
Recipe Cook Time: 10 minutes


8 oz Delverde® Penne Rigate
2 pounds of wild mushrooms (portabello, cremini & oyster mushrooms)
1 container of freshly made ricotta (cow or sheeps milk is fine)
1 lemon
1 tbsp plus more to taste of Parmigiano
fresh thyme
2 tbsp Lucini® Robust Garlic Extra Virgin Olive Oil
1 tbsp Lucini® Organic Limited Reserve® Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper, to taste


Preheat oven to 350 degrees.

Using a damp cloth remove any excess dirt from mushrooms. Slice into quarter of an inch slices and place onto a sheet pan. Drizzle with Lucini Robust Garlic Extra Virgin Olive Oil. Season with sea salt and fresh ground pepper. Place in the oven and cook for 15-20 minutes until golden brown and tender. You may want to toss the mushrooms once through out the roasting process.

Meanwhile bring a pot of water to a boil. Season water with salt and cook penne for 13 minutes or until al dente.

In a small bowl add one and half cups of fresh ricotta cheese. Add the zest of one lemon and about a tablespoon of finely grated Parmigiano cheese. Season with salt and pepper and drizzle a tablespoons of olive oil into the ricotta. Mix well and taste, adjust seasoning if necessary.

Once pasta is cooked, drain and return to pan. Add in the ricotta cheese and mix till coated. Serve the penne with wild mushrooms on top, fresh thyme leaves, freshly grated Parmigiano and a drizzle of olive oil. A perfect, easy and delicious autumn pasta.


Nicole Franzen is a food, lifestyle and travel photographer based in Brooklyn, New York. Her passion for the culinary arts goes way back to her childhood, where she would often spend afternoons watching Great Chefs and practicing cooking techniques while her mother was busy at work. She then got her first restaurant job at the age of thirteen and quickly learned the ropes. She traveled to far away lands, living in places such as St. John in the US Virgin Islands and Buenos Aires, Argentina. After fourteen years in the restaurant industry she took a leap of faith and channeled all of her passions through photography. The result? A self taught photographer with a undying passion for food, interior design and travel.