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Pasta olive oil weight Mushrooms Ricotta cheese lemon fresh basil salt Mozzarella cheese Parmesan cheese
Viewed: 84 - Published at: 2 years agoIngredients
- 1 pound Whole Wheat Penne Pasta
- 1 Tablespoon Olive Oil
- 8 ounces, weight Mushrooms, Sliced
- 1 pound Asparagus, Trimmed, Cut Into 1-inch Pieces
- 1 cup Ricotta Cheese
- 1 Lemon, Zest And Juice
- 1/2 cups Fresh Basil Thinly Sliced, Divided
- 3/4 teaspoons Salt
- 1/2 cups Shredded Mozzarella Cheese
- 1/2 cups Shredded Parmesan Cheese
Method
- 1.
- Preheat broiler to high.
- Begin boiling pasta water.
- Heat a large skillet over medium heat.
- 2.
- Cook pasta to al dente per package instructions.
- 3.
- Add olive oil to skillet and cook mushrooms and asparagus for 56 minutes until mushrooms are browned and asparagus has softened and is bright green.
- 4.
- While pasta and vegetables cook, in a small bowl, mix ricotta, lemon zest and juice, 1/4 cup basil, and salt.
- 5.
- Drain pasta and return to pot.
- Add vegetables and ricotta mixture and combine completely.
- 6.
- Transfer to baking dish and top with mozzarella and Parmesan cheese.
- 7.
- Broil for 45 minutes until cheese is melted and slightly browned.
- Sprinkle with remaining basil and serve.
