Wild Mushroom Farfalle
You can substitute fresh parsley or thyme for the dill. A little starchy pasta cooking liquid helps to bind the delicate sauce.
Ingredients
- 8 ounces uncooked farfalle pasta
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 5 garlic cloves, chopped
- 2 (4-ounce) packages exotic mushroom blend
- 1 cup unsalted vegetable stock
- 3/4 teaspoon kosher salt
- 2 tablespoons chopped fresh dill
- 1 tablespoon unsalted butter
- 2 teaspoons grated lemon rind
- 1 1/2 teaspoons sherry vinegar
- 3/8 teaspoon black pepper
- 1/4 cup part-skim ricotta cheese
- 1 ounce Parmesan cheese, shaved (about 1/4 cup)
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