penne pasta, cooked according to package directions. Drain and reserve some of the cooking liquid.
1
pound
broccoli florets
1
bulb
(large) fennel, cut into strips
2
tablespoons
extra virgin olive oil
3
cloves
garlic, minced
1
tablespoon
lemon zest
2
teaspoons
red pepper flakes
1
pound
Shiitake mushrooms, quartered
1
cup
red bell pepper, diced
1
teaspoon
fresh thyme
1/4
cup
Italian parsley, coarsely chopped (divided)
salt and pepper to taste
1
pound
ricotta salata cheese
Directions:
Parcook the broccoli and fennel by boiling for 3 minutes in salted water, drain and reserve.
Heat a large saute pan over medium heat and saute the garlic, lemon zest and red pepper flakes in the olive oil for 3 minutes, being very careful not to brown the garlic.
Add the Shiitake mushrooms and red pepper and continue to cook until the mushrooms are tender.
Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning.
Add the cooked pasta, half of the parsley and season to taste with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid.
Portion the pasta into individual bowls and garnish with grated ricotta salata and the remaining chopped parsley.
Please note that some ingredients and brands may not be available in every store.
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