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 tbsp plus more to taste of Parmigiano
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.