autumn comfort food

Oh my, this looks like the most perfect autumn meal.
I might just have to make this tomorrow...
The recipe is below the jump if you are interested.



8 oz of penne pasta
2 pounds of wild mushrooms (I used portabello, cremini & oyster mushrooms)
1 container of freshly made ricotta (cow or sheeps milk is fine)
1 lemon
parmesan cheese
fresh thyme
Lucini Italia roasted garlic extra virgin olive oil
Lucini Italia organic premium extra virgin olive oil
sea salt & freshly ground pepper

Preheat oven to 350 degrees. Using a damp cloth remove any excess dirt from mushrooms. Slice into quarter of an inch slices and place onto a sheet pan. Drizzle with Lucini roasted garlic olive oil. Season with sea salt and fresh ground pepper. Place in the oven and cook for 15-20 minutes until golden brown and tender. You may want to toss the mushrooms once through out the roasting process. Meanwhile bring a pot of water to a boil. Season water with salt and cook penne to directions. In a small bowl add one and half cups of fresh ricotta cheese. Add the zest of one lemon and about a tablespoon of finely grated parmesan cheese. Season with salt and pepper and drizzle a tablespoons of olive oil into the ricotta. Mix well and taste, adjust seasoning if necessary. Once pasta is cooked, drain and return to pan. Add in the ricotta cheese and mix till coated. Serve the penne with wild mushrooms on top, fresh thyme leaves, freshly grated parmesan and a drizzle of olive oil. A perfect, easy and delicious autumn pasta.

via {la buena vita}


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