Penne Pasta with Lemon Infused Vegetables and Ricotta Salata

6 servings

Ingredients:
1 pound penne pasta
2 tablespoons salt
4 to 6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1 to 2 teaspoons red pepper flakes
1 pound 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 parsley, coarsely chopped
1 pound ricotta salata cheese

COOK the broccoli and fennel by boiling for 3 to 4 minutes in salted water, drain and
reserve.
COOK pasta and stir frequently to prevent the pasta from sticking together. Cook until the pasta is almost tender, approximately 8 to 10 minutes. Drain and reserve some of the cooking liquid.
SAUTE the garlic, lemon zest, and the red pepper flakes in the olive oil for 3 to 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.

Angel Hair Pasta with Wild Mushrooms

4 servings

Ingredients:
9 ounces wild mushrooms, morels, shiitake, chanterelles, porcini, black trumpet, etc.
1 tablespoon olive oil
3 tablespoons unsalted butter
2 shallots, minced
1 teapoon finely minced garlic
1 cup chicken stock
1 teaspoon chopped thyme
1 pound fresh angel hair pasta
2 cups trimmed arugula
3 tablespoons grated Parmesan cheese plus additional as needed
salt
freshly ground pepper


BOIL pot of water to a boil. Add a little salt and olive oil.
CUT each mushroom into 2 or 3 pieces.
HEAT the oil and 1 tablespoon butter in a large skillet.
STIR in the shallots, garlic, and the mushrooms over medium high heat, and cook for 3 to 4 minutes.
DEGLAZE the pan with the chicken stock, sprinkle with thyme, and reduce by half.
ADD the arugula and the remaining 2 tablespoons butter to the skillet. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly ground pepper and salt.
COOK the angel hair until al dente. Drain.
MIX pasta and sauce in a large serving bowl. Sprinkle lightly with Parmesan cheese and serve immediately.