Penne with Wild Mushrooms, Lemon Scented Ricotta & Thyme

10.03.2011

IMG_9935IMG_9495

Ingredients

8 oz of penne pasta
2 pounds of wild mushrooms (I used portabello, cremini & oyster mushrooms)
1 container of freshly made ricotta (cow or sheeps milk is fine)
1 lemon
parmesan cheese
fresh thyme
Lucini Italia roasted garlic extra virgin olive oil
Lucini Italia organic premium extra virgin olive oil
sea salt & freshly ground pepper


Method

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 roasted garlic 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 to directions. 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 parmesan 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 parmesan and a drizzle of olive oil. A perfect, easy and delicious autumn pasta.

17 comments:

  1. wow that dinner looks mouth watering! Thanks for sharing :)

    ReplyDelete
  2. This looks so so good! This recipe incorporates most of my favorite flavors. Definitely bookmarking this!

    ReplyDelete
  3. Delicious looking pasta dish. Wonderful composition and light! Congratulations on the fun jobs that you are doing. They sound terrific and a food lovers dream.

    ReplyDelete
  4. My homemade ricotta never looks like that! Lovely post as always and the charity sounds extremely worthwhile. Food should be shared.

    ReplyDelete
  5. It sounds like you've been working on some really fun projects! I'm a big sucker for anything lemon-scented, but especially fresh cheese. Such a simple, perfect, lovely fall recipe.

    ReplyDelete
  6. did i tell you it's amazing? So, it's AMAZING!

    ReplyDelete
  7. That pasta is exactly what I want for dinner tonight.

    ReplyDelete
  8. MMMMMM!!! Looks so good!!!

    http://fromsaucewithlove.wordpress.com/

    ReplyDelete
  9. That ricotta stopped my heart for a second, Nicole. And then you had to throw in the rustic-beautiful photo of Stone Barns (which I am now googling) below it...now I can't concentrate :)

    ReplyDelete
  10. I just discovered your beautiful blog and photography. This penne dish I can taste already.I am convinced it tastes as good as it looks!

    ReplyDelete
  11. these photos are so beautiful Nicole! They remind me of how much I love Autumn! I will try the recipe asap looks yummy!

    ReplyDelete
  12. I am trying to avoid food high in cholesterol, but this would be the most amazing way to splurge!! Would it be best to substitute the ricotta with a lower-fat cheese or would that just be pointless?

    http://www.thecholesterolscoop.com/food-high-cholesterol.php

    ReplyDelete
  13. THANK YOU for this :D

    ReplyDelete
  14. I swoon over anything with mushrooms and ricotta. Thyme is a great rustic touch. Can't wait to make this.

    ReplyDelete
  15. This looks absolutely drool-worthy. Planning to make it this weekend!

    ReplyDelete
  16. Just found your blog via lylaandblu blog. Sounds delicious and looks beautiful!

    ReplyDelete

 

© La Buena Vida All rights reserved . Design by Blog Milk Powered by Blogger