My girlfriend Amie and I had a sleepover last weekend, and she whipped up this amazing dish. I replicated it over the weekend, and its definitely worth sharing!
Amie and I are similar in the sense that we don’t really follow recipes much, so please bare with me as I try to explain! :)
Ingredients
- Shallots or onions
- garlic
- EVOO
- Various mushrooms – I used oyster, shitake, baby bellas and white
- white wine
- fresh lemon juice
- 1 container low fat ricotta
- pasta water
- 1 package whole wheat tortellini (this would be great with any pasta though!)
Directions
Cook pasta according to directions.
- Sautee shallots in EVOO until soft
- Add mushrooms and cook until soft
- Add enough white wine to deglaze the pan, and allow alcohol to cook off
- Add ricotta, and a little of the pasta to thin it out.
- Add the juice of 1 or 2 lemons.
- Toss in the tortellini
- Top with a little fresh parmesan, fresh parsley and serve immediately.
This recipe was so simple, and was PACKED with fresh flavours. It doesn’t look the prettiest, but trust me, it was delicious.
I loaded it with mushrooms, so a little pasta went a long way. If you’re looking for quick and easy pasta recipe, try this one!
3 comments:
Looks and sounds great! How big was the container of ricotta and approx. what quantity of mushrooms did you use?
That looks so good, too bad hubby hates mushrooms.
Oh I actually think this looks great! I am a mushroom nut, I just love them so this sounds wonderful
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