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 Penne
Pasta with Lemon Infused Vegetables and Ricotta Salata
Grand Prize Winner -- Main Dish Category
Search for "America's Signature Pasta Recipes" Contest
Number of servings: 4 - 6
1 pound penne pasta
1 gallon water
2 tablespoons salt
4-6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1-2 teaspoons red pepper flakes
1 lb. Shiitake mushrooms, quartered
1 cup red peppers, diced
1 pound broccoli, florets
1 each large fennel, cut into strips
1 teaspoon fresh thyme
1/4 cup Italian parsley, coarsely chopped
1 lb. ricotta salata cheese
Parcook the broccoli and fennel by boiling for 3-4 minutes
in salted water, drain and reserve. To cook the pasta,
bring the salt and water to a boil. Add the pasta and stir
frequently to prevent the pasta from sticking together.
Cook until the pasta is almost tender, approximately 8-10
minutes. Drain and reserve some of the cooking liquid.
While the pasta is cooking, heat a large sauté pan over
medium heat and sauté the garlic, lemon zest, and the red
pepper flakes in the olive oil for 3-4 minutes, being very
careful not to brown the garlic. Add the red peppers and
Shiitakes and continue to cook until the mushrooms are
tender.
Add the cooked broccoli, fennel and fresh thyme and
continue to cook without browning. Add the cooked pasta,
half of the parsley and season with salt and pepper. If
the pasta seems too dry, add some of the reserved pasta
cooking liquid.
Portion the pasta into heated bowls and garnish the tops
with grated ricotta salata and the chopped parsley.
Note: Ricotta salata is a dry salted ricotta cheese that
has a sharp, almost tangy flavor; it is available in most
Italian grocery stores.
This is a vegetarian dish with large pieces of Shiitake
mushrooms that help give this dish a hearty, meaty flavor.
Thank you to the National Pasta Asociation.
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