Categories: Pasta

Ingredients

• 454 g penne
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, sliced
• 1 tsp chopped rosemary
• 2 227-g packages mixed mushrooms, thickly sliced
• 1 tsp salt
• 1 bunch green onions, chopped
• 1 1/2 cups ricotta
• 1/4 cup parsley, roughly chopped
• 1/2 cup grated grana padano or parmigiano reggiano

Directions

1. Cook penne according to package directions.

2. Heat a large frying pan over medium heat.

3. Add oil, then garlic and cook until sizzling, 30 seconds.

4. Stir in rosemary until fragrant, 10 seconds.

5. Increase heat to medium high, then add mushrooms and salt.

6. Cook until mushrooms are browned, three minutes.

7. Season with pepper; add green onions and cook until wilted, 2 minutes.

8. Ladle in 1 cup pasta water and simmer until mushrooms are tender, about 10 minutes.

9. Scoop penne from boiling water and add directly to mushroom mixture.

10. Stir in ricotta and parsley, adding additional pasta water if required.

11. Cook until warmed through; remove from heat and stir in grana padano.

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