Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

You can substitute fresh parsley or thyme for the dill. A little starchy pasta cooking liquid helps to bind the delicate sauce.

Robin Bashinsky
Recipe by Cooking Light October 2015

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Read the full recipe after the video.

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Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.

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  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until tender. Add garlic and mushrooms; cook 8 minutes or until mushrooms are browned. Add stock and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid is reduced by half. Stir in 1/3 cup reserved cooking liquid, dill, butter, rind, vinegar, and pepper. Add pasta; toss to coat. Place 1 1/4 cups pasta mixture in each of 4 bowls. Top each serving with 1 tablespoon ricotta cheese and 1 tablespoon Parmesan cheese.

Nutrition Facts

380 calories; fat 14.2g; saturated fat 5.1g; mono fat 7.1g; poly fat 1g; protein 15g; carbohydrates 50g; fiber 3g; cholesterol 19mg; iron 2mg; sodium 555mg; calcium 148mg.
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