MUSHROOM PASTA WITH RICOTTA

Mushroom Pasta with Ricotta image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
12 ounces rigatoni, or other short pasta
2 tablespoons butter
1/2 small onion, finely chopped
1/2 cup dry white wine
3/4 pound white button or cremini mushrooms, trimmed and sliced
1 cup ricotta
4 teaspoons fresh lemon juice
Shaved Parmesan, for serving

Steps:

In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.

Nutrition Facts : Calories 510 g, Fat 15 g, Fiber 3 g, Protein 21 g