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Mushroom: Curried Mushroom & Peas over Rigatoni

Source of Recipe

meals.com


List of Ingredients

2 cups rigatoni pasta
1/2 cup ricotta cheese
1/2 cup 2% milk
2 teaspoons flour
1/2 teaspoon dried marjoram
1 teaspoon curry powder
1 tablespoon olive oil
1 onion, peeled chopped
1 clove large garlic, crushed
1 cup sliced mushrooms
1/2 cup snow peas, trimmed
1/2 cup thinly sliced green onions


Recipe

Cook rigatoni pasta according to package directions; drain.

Meanwhile, combine ricotta cheese, milk, flour, marjoram and curry powder in a small bowl; mix well and set aside.

Heat a large, nonstick skillet over medium-high heat. Sauté the yellow onions in oil until fragrant and translucent; add garlic and sauté for 1 more minute. Add mushrooms, peas and green onions and sauté, stirring frequently, until the peas are crisp-tender (about 5 minutes).

Add ricotta mixture to skillet, stirring constantly until the sauce thickens. Reduce heat to low. Stir in the cooked pasta; combine well.

Salt and pepper to individual taste, then serve.

Comments: This is delicious, especially when made with evaporated skim milk instead of 2% milk. I also added red pepper, cauliflower, and cayenne pepper.