Print This Recipe

Print
Mushroom Pasta with Ricotta

Mushroom Pasta with Ricotta

This simple pasta highlights the great taste of affordable button mushrooms.

Everyday Food, October 2009 http://www.marthastewart.com/313408/mushroom-pasta-with-ricotta
3.36111
Rated
67.2222100(38)38
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • Coarse salt and ground pepper
    • 12 ounces rigatoni, or other short pasta
    • 2 tablespoons butter
    • 1/2 small onion, finely chopped
    • 1/2 cup dry white wine
    • 3/4 pound white button or cremini mushrooms, trimmed and sliced
    • 1 cup ricotta
    • 4 teaspoons fresh lemon juice
    • Shaved Parmesan, for serving

Directions

  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
  2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
  3. Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.

Cook's Note

For even more flavor, experiment with dried porcini mushrooms.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.