Food & Cooking Recipes Ingredients Pasta and Grains Mushroom Pasta with Ricotta 3.1 (135) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 This simple pasta highlights the great taste of affordable button mushrooms. Ingredients Coarse salt and ground pepper 12 ounces rigatoni, or other short pasta 2 tablespoons butter ½ small onion, finely chopped ½ cup dry white wine ¾ pound white button or cremini mushrooms, trimmed and sliced 1 cup ricotta 4 teaspoons fresh lemon juice Shaved Parmesan, for serving Directions 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. 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. 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 Notes For even more flavor, experiment with dried porcini mushrooms. Print