The final meal in your weeknight meal planner. The first couple of recipes I used regular breadcrumbs, as I didn't make my own. For tonight's I used Panko crumbs, and I think they came much closer to the fresh. I would advise prepping all the cutting and dicing ahead of starting the rest of the dinner. And I had a regular package of mushrooms - why I didn't get them sliced is beyond me! Another tasty and successful dinner!
Ingredients:
1 box (16 oz) fusilli pasta
1/2 container ricotta cheese (finish it up!)
2 tbsp EVOO
1 cup (2 oz) fresh breadcrumbs (finish it up!)
3 cloves garlic, finely chopped
1/3 cup chopped flat-leaf parsley (finish it up!)
salt and pepper
1 pkg (10 oz) mushrooms, sliced
1 red bell pepper, cut into 1/2 inch squares
1 cup heavy cream (finish it up!)
Directions:
1. in a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.
2. Meanwhile, in a large skillet, heat 1 tbsp EVOO over medium-high head; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet.
3. In the same skillet, heat the remaining 1 tbsp EVOO over medium-high heat. Add the mushrooms and cook undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.
4. Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley. Sprinkle with the breadcrumbs before serving.
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