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This is a simple recipe, packed with flavor and with a great mouth texture. It can also be made in any season of the year, since mushrooms now abound on our store shelves year-round. I love mushrooms; they deliver a lot of flavor and texture without the heavy calories. The creaminess of the ricotta adds to the complexity of flavor, and the pasta carries it all deliciously. Buon Appetito! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #LidiasTheArtofPasta #lidiasoliveoil

https://lidiasitaly.com/recipes/penne-ricotta-mushrooms/

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28 Comments

  1. Good afternoon Dear Lidia.
    It looks so delicious I will make for my family and also send it to my
    contacts .
    Abrcho y bechos desde Texas USA ❤

  2. I love mushrooms also, so definitely have to try. I do have a question? I learned that you should never cover pasta to cook . I see you put the cover back on. Is my method incorrect? To cover or not to cover? 😊

  3. Bravo Lidia,very good pasta so delicious. Best wishes to you from a Macedonian lady from Sydney Australia 😊❤

  4. Your dish looks and sounds wonderful! I learned to pick Morel Mushrooms when I was a very young girl. In my 30s, I joined a mushroom club and we'd travel all over the state and go on weekend mushroom forays. In the Fall, I used to pick the Hen of the Woods and the Chicken Mushroom and absolutely loved them.

  5. Lydia I love watching ur videos I only just found u and I'm so glad I've tried what I'm able
    I'd love to see u teach a chicken picatta
    I love ur gold bangles too I'm so curious where u got them
    Much Love

  6. King mushrooms should go in the pan before the more delicate ones because they’re tougher to cook, and yes deglazing with white wine heightens the flavours.

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