Originally posted February 20, 2017

Wild Mushroom Farfalle

Wild Mushroom Farfalle by alchemisty

Easy and yummy.

Ingredients

  • 8 ounces uncooked farfalle pasta
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 (4-ounce) packages mushrooms (I used one shiitake and one cremini), chopped
  • 1 cup vegetable stock
  • 1/4 teaspoon kosher salt
  • 1 t dried dill
  • 1 t dried parsley
  • 1 C frozen peas
  • 1 tablespoon unsalted butter
  • 3/8 teaspoon black pepper
  • 1/4 cup part-skim ricotta cheese
  • 1 ounce Parmesan cheese, shaved (about 1/4 cup)
4 servings

Directions

1. Cook pasta according to package directions.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until tender. Add garlic and mushrooms; cook 8 minutes or until mushrooms are browned. Add stock and salt; bring to a boil. Reduce heat, add peas, and simmer 5 minutes, then stir in dill, parsley, butter and pepper. Add pasta; toss to coat. Place 1 1/4 cups pasta mixture in each of 4 bowls. Top each serving with 1 tablespoon ricotta cheese and 1 tablespoon Parmesan cheese.

30 minutes

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Cooking Light

views saves adapts comments
581 0 0 0