Serves 6
Prep/cooking time: Approximately 30 minutes
12 oz. whole wheat rigatoni
2 tbsp. olive oil
1 ½ lb. mushrooms, sliced
1 onion, chopped
1 tsp. dried thyme
1 tsp. minced garlic
¾ cup white wine
1 cup low-sodium chicken broth
3 tbsp. ricotta cheese
¼ cup Parmesan cheese, shredded
4 tbsp. parsley, chopped
Cook rigatoni according to package directions, set aside. In a large skillet, heat olive oil over medium-high heat. Add mushrooms, onion, thyme, and garlic. Cooking mixture until golden for about 7 minutes. Next, add white wine and cook for 3-4 minutes more, stirring often. Add broth and ricotta cheese and stir until combined. Pour mixture over pasta and toss. To serve, sprinkle with Parmesan cheese and parsley.
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