Pasta con i Funghi e Ricotta

Pasta con i Funghi e Ricotta is a delightful vegetarian dish that combines the earthy flavors of mushrooms with the creamy richness of ricotta cheese. This comforting pasta dish is perfect for a cozy dinner and brings a taste of Italy to your table.

Ingredients

• Pasta (fettuccine or tagliatelle) - 200 grams
• Mixed mushrooms (cremini, shiitake, and oyster) - 200 grams, sliced
• Ricotta cheese - 150 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Lemon zest - 1 teaspoon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender and golden brown.
5. Once the mushrooms are cooked, reduce the heat to low and stir in the ricotta cheese until well combined. Season with salt, black pepper, and lemon zest.
6. When the pasta is ready, reserve 1/2 cup of pasta water and drain the rest.
7. Add the drained pasta to the skillet with the mushroom and ricotta mixture. Toss to combine, adding reserved pasta water as needed for a creamier consistency.
8. Stir in the chopped parsley and grated Parmesan cheese, mixing well.
9. Serve hot, garnished with additional parsley and Parmesan if desired.

Nutrition

• Calories: 640
• Protein: 22 g
• Carbs: 80 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 50 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from mushrooms and parsley.
• Provides a good source of protein from ricotta cheese.

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