Rigatoni with Mushrooms and Ricotta Cheese
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 cups Cremini mushrooms, sliced
- 1 cup Shiitaki mushrooms, torn
- 1 cup Chanterel mushrooms, sliced
- 3 garlic cloves, crushed
- 2 tablespoons fresh thyme, chopped
- ½ cup pine nuts
- 1 cup fresh ricotta
- ½ pound whole-wheat rigatoni pasta, cooked with 1 cup pasta water
- Salt
Heat a large frying pan with the butter and oil. Saute the mushrooms on high heat for 4 to 5 minutes or till golden brown. Lower heat to medium and add garlic, fresh thyme and pine nuts. Saute for 2 minutes. Add the cooked pasta and pasta water. Add salt to taste and the fresh ricotta. Mix well and taste for seasonings and serve.
