Penne With Lemon Infused Vegetables |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The National Pasta Association and the Culinary Institute of America awarded chef Michael Garnero of Saltwater NY grand prize for this recipe. Absolutely delish! Ingredients:
1 lb penne pasta |
2 tablespoons salt |
4 -6 ounces virgin olive oil |
1 tablespoon garlic |
1 tablespoon lemon zest |
1 -2 teaspoon red pepper flakes |
1 lb mushroom, quartered |
1 cup diced red pepper |
1 lb broccoli floret |
1 large fennel, cut in strips |
1 teaspoon fresh thyme |
1/4 cup chopped italian parsley |
1 lb ricotta salata |
Directions:
1. Parcook broccoli and fennel for 3-4 minutes in salted water, drain well.
2. Cook the pasta until almost tender; drain well.
3. Over medium heat, sauté garlic, lemon zest, and red pepper flakes in olive oil for 3-4 minutes.
4. Add red pepper and mushrooms. Cook until the mushrooms are tender.
5. Add cooked broccoli, fennel and fresh thyme.
6. and continue to cook. Add the cooked pasta, half of the parsley, and season with salt and pepper.
7. Portion pasta into heated bowls and garnish the tops with grated ricotta salata and chopped parsley.
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