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GOLDEN VALLEY, Minn. -- Emmy award winning host, best selling cookbook author and restaurateurLidia Bastianich is at it again.

The beloved chef'sis just out withLidia's Commonsense Italian Cooking: 150 delicious recipes anyone can master.

Meet Lidia in person at Kowalski's Woodbury,
5:00 - 7:00 pm tonight.

PENNE WITH RICOTTA AND MUSHROOMS
Penne Ricotta e Funghi

This is a simple recipe, packed with flavor and with a great mouth texture. It can also be made
in any season of the year, since mushrooms now abound on our store shelves year- round. I love mushrooms; they deliver a lot of flavor and texture without the heavy calories. The creaminess of the ricotta adds to the complexity of flavor, and the pasta carries it all deliciously.

Serves 6
1 teaspoon kosher salt, plus more for the pot
¼ cup extra- virgin olive oil
6 garlic cloves, peeled and sliced
1 teaspoon chopped fresh rosemary needles
1 pound mixed fresh mushrooms (button, cremini, shiitake, chanterelles)
1 bunch scallions, trimmed and chopped
1 pound penne
1½ cups of fresh ricotta (about
12 ounces)
¼ cup chopped fresh Italian parsley
½ cup grated Grana Padano or Parmigiano- Reggiano

Bring a large pot of salted water to a boil for pasta. In a large skillet, over medium heat, heat the olive oil. When the oil is hot, add the garlic, and cook until it is sizzling. Add the rosemary, and cook a few seconds, until fragrant. Raise the heat to medium- high, add the mushrooms, and season with the salt. Cook until the mushrooms are browned and wilted, about 3 minutes. Add the scallions, and cook until wilted, about 2 minutes.

Ladle in 1 cup pasta water, and simmer until mushrooms are tender, about 10 minutes. While the sauce simmers, cook the pasta. When the sauce is ready and the pasta is al dente, remove the penne with a spider and add it directly to the sauce. Stir in the ricotta and parsley, and cook until warmed through. Remove the skillet from the heat, stir in the grated cheese, and serve.

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