Barilla® Penne Lisce

with Mushrooms & Zucchini

Made with

Barilla Penne Lisce

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  • Prep
  • Cook
  • Skill
    Casual


  • 350
    Calories
  • 49.0g
    Carbohydrate
  • 12.0g
    Protein
  • 12.0g
    Fat

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

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

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