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Penne Pasta with Vegetables and Ricotta Salata
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- #7528
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 24, 2014
This recipe came in handy when I saw it mentioned on Twitter. I had just bought some ricotta salata and didn't have a plan for it. Decided to forgo tonight's original dinner plans and make this. Very good and amazingly fresh tasting. Served it alongside simple seared steaks but I think it would go well with chicken or fish too.