Creamy Pasta and Portabellas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Creamy Pasta and Portabellas Ingredients:
1 (10 ounce) box cavatappi pasta |
2 portabella mushrooms |
1/4 cup fresh basil, chiffonade |
1 cup arugula |
12 ounces part-skim ricotta cheese |
8 ounces mozzarella cheese |
2 tablespoons butter |
2 tablespoons olive oil |
1 pinch salt |
pepper |
fresh lemon juice, if desired |
Directions:
1. Prepare cavatappi according to package directions. Drain and set aside.
2. Meanwhile clean stems of portabellas and discard. Slice mushrooms in thin slices and drizzle with olive oil.
3. Place on parchment lined baking sheet and sprinke with kosher salt or sea salt.
4. Broil approximately 4-5 minutes until lightly browned; set aside.
5. Place drained cavatappi in a baking dish; add 2 T softened butter.
6. Add ricotta and mix until blended.
7. Cover with mushrooms.
8. Top with mozarella.
9. Bake uncovered about 15 minutes on 325F until cheese is melted.
10. Remove from oven.
11. Place handful of fresh arugula on each plate.
12. Cover with pasta and mushrooms.
13. Cut basil with sharp knife into chiffonade ribbons right before you use it. It will keep its flavor and aroma.
14. Sprinkle with fresh basil.
15. Squeeze fresh lemon on top, if desired.
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