Cascatelli with Ricotta and Mushrooms

Laurie Crowell with Golden Fig Fine Foods shares a pasta recipe that sounds fancy, but is easy enough to make for a Monday Night Meal.


16 oz Cascatelli
1/4 C extra virgin olive oil
1 tsp rosemary, chopped
5 garlic cloves, sliced
1 lb cremini mushrooms, sliced
1 tsp kosher salt
freshly ground black pepper
1 bunch green onions, chopped
1 1/2 C ricotta cheese
2 C fresh spinach
1 TB fresh lemon zest
1/2 C Parmesan cheese

Boil a large pot of salted water. Cook Cascatelli according to package directions. Remove cooked pasta from water. Reserve pasta water.

In a large frying pan, turn heat to medium. Add oil and cook garlic until sizzling. Stir in rosemary and cook for an additional 10 seconds. Increase heat to medium high and add mushrooms. Cook until mushrooms are browned (about 3 minutes). Season with black pepper, reduce heat slightly and add green onions. Cook about 2 minutes.

Ladle in about 3/4 C pasta water and simmer until mushrooms have softened.

Scoop Cascatelli into mushroom onion mixture.

Stir in ricotta, spinach and lemon zest, adding a little more pasta water if needed. Cook until spinach has wilted and all is warmed through.

Remove from heat and stir in Parmesan cheese. Give an additional heavy pinch of fresh black pepper and serve.

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