Wild Mushroom Farfalle

Name: Wild Mushroom Farfalle
Yield: Serves 4
Ingredients: 8 ounces uncooked farfalle pasta; 2 tablespoons olive oil; ½ cup chopped onion; 5 garlic cloves, chopped; 2 (4-ounce) packages exotic mushroom blend; 1 cup unsalted vegetable stock; ¾ teaspoon kosher salt; 2 tablespoons chopped fresh dill; 1 tablespoon unsalted butter; 2 teaspoons grated lemon rind; 1 ½ teaspoons sherry vinegar; .38 teaspoon black pepper; ¼ cup part-skim ricotta cheese; 1 ounce Parmesan cheese, shaved (about 1/4 cup)

6 Ratings
6 Reviews

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

By Robin Bashinsky

Recipe by Cooking Light October 2015

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Recipe Summary

Yield:

Serves 4

Nutrition Info

Directions

Step 1
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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Step 2
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

Per Serving:

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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daneanp

10/25/2016

Hubby was disappointed when I told him what I was making for dinner. But even he admitted how good the meal was. My teen did complain about the lemon zest. I used a combination of shiitakes, chanterelles, and portobellos. I also only used 1.5 T of olive oil and omitted the pasta water at the end. Don't skip the ricotta. It really made the dish. Will make again.

janeyak

01/04/2016

Try dried mushrooms that have been soaked in the hot broth.

lizspalding

11/11/2015

I had high hopes for this recipe but was quite disappointed. I followed the recipe exactly, as I usually do and my husband and I just found it bland and tasteless. Ending up discarding leftovers......

Elizabeth

11/05/2015

Substituted parsley for the dill, but otherwise followed recipe. It was a great dinner that came together quickly and very delicious!

Jmcnamara7

10/06/2015

This was scrumptious! I skipped the lemon and used all fresh shiitake mushrooms, so the prep was longer but WOW-made it delicious! Also couldn't find sherry vinegar so I used red vinegar and I don't think it made a difference. Prep was a little long but well worth it.

AnneCooper

09/23/2015

Made this Monday night! It was really good. Added Grilled Chicken for some meat.

Day two leftovers, even better!

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Wild Mushroom Farfalle

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Wild Mushroom Farfalle