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Barilla® Penne Lisce

with Mushrooms & Zucchini

  • 350
    Calories
  • 49.0g
    Carbohydrate
  • 12.0g
    Protein
  • 12.0g
    Fat
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  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients for 8 people       

  • 1 BOX Barilla® Penne Lisce
  • 1 CUP (340 g) Ricotta Cheese
  • 1 TEASPOON (5mL) Salt
  • 2/3 CUP (227 g) Shallot Chopped
  • 4 OUNCES (114 g) Wild Mushrooms Sliced
  • 4 CUPS (1.36 kg) Zucchini Sliced
  • 1/3 CUP (84 mL) Extra Virgin Olive Oil
  • 1 TBS. (15 mL) Fresh Rosemary, Chopped
  • 5 CLOVES Garlic Minced
  • 1/8 TEASPOON (1/2mL) Black Pepper Freshly Ground

Instructions

  1. 1
    BRING a large pot of water to a boil
  2. 2
    HEAT olive oil in large skillet over medium heat
  3. 3
    Sauté shallots and garlic for 2 minutes
  4. 4
    ADD zucchini, mushrooms and rosemary; cover and cook for 5 minutes
  5. 5
    Uncover; continue cooking 10 minutes, stirring occasionally
  6. 6
    COOK Mostaccioli according to package directions; drain and return to pot
  7. 7
    ADD vegetable mixture to hot Mostaccioli; toss
  8. 8
    Stir in ricotta cheese, salt and pepper
  9. 9
    Transfer to serving platter
  10. 10
    Makes 4 to 6 servings