Penne with Wild Mushrooms, Lemon Scented Ricotta & Thyme
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- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Kitchen towel
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- Stove
- Colander
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- Spoon
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- Measuring spoon
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- Serving bowl
Ingredients
- 8 oz Delverde® Penne Rigate
- 2 pounds of wild mushrooms (portabello, cremini & oyster mushrooms)
- 1 container of freshly made ricotta (cow or sheeps milk is fine)
- 1 lemon
- 1 tbsp plus more to taste of Parmigiano
- fresh thyme
- 2 tbsp Lucini® Robust Garlic Extra Virgin Olive Oil
- 1 tbsp Lucini® Organic Limited Reserve® Extra Virgin Olive Oil
- Kosher salt
- freshly ground black pepper
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