Penne Pasta with Vegetables and Ricotta Salata
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Serves/Makes: 8
Ready in: < 30 minutes
***Vegetables***
- 1 pound broccoli, cut in florets
- 1 large fennel, cut into strips
- 6 cups water
- 2 teaspoons salt
- 1 pound fresh shiitake mushrooms, quartered
- 1 cup red bell peppers, diced
***Pasta***
- 1 pound penne pasta
- 1 gallon water
- 2 tablespoons salt
- 5 ounces olive oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh lemon zest
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon fresh thyme
- 1/4 cup fresh Italian parsley, coarsely chopped
- 1 pound ricotta salata cheese
Heat a large pan of salted water to a rolling boil. Blanch the broccoli and fennel for 4-5 minutes. Drain and set aside. Bring the water for the pasta to a boil with the salt. Add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta water. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic, lemon zest and crushed pepper. Stir for 3-4 minutes. Do not let the garlic burn. Add the bell peppers and mushrooms and cook until tender. Stir in the drained broccoli and fennel. Add the thyme. Stir in the cooked pasta and half of the parsley. Season to taste with salt and pepper. Add the pasta water as needed if the mixture is dry. Serve the pasta in bowls with the ricotta salata on top and garnished with the remaining parsley.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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