Wild Mushroom Farfalle

• 8 ounces uncooked farfalle pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 5 garlic cloves, chopped
• 2 (4-ounce) packages exotic mushroom blend
• 1 cup unsalted vegetable stock
• 3/4 teaspoon kosher salt
• 2 tablespoons chopped fresh dill
• 1 tablespoon unsalted butter
• 2 teaspoons grated lemon rind
• 1 1/2 teaspoons sherry vinegar
• 3/8 teaspoon black pepper
• 1/4 cup part-skim ricotta cheese
• 1 ounce Parmesan cheese, shaved (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; saute 3 minutes or until tender. Add garlic and mushrooms; cook 8 minutes or until mushrooms are browned. Add stock and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid is reduced by half. Stir in 1/3 cup reserved cooking liquid, dill, butter, rind, vinegar, and pepper. Add pasta; toss to coat. Place 1 1/4 cups pasta mixture in each of 4 bowls. Top each serving with 1 tablespoon ricotta cheese and 1 tablespoon Parmesan cheese.

pasta, olive oil, onion, garlic, exotic mushroom, kosher salt, dill, unsalted butter, lemon rind, sherry vinegar, black pepper, ricotta cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/wild-mushroom-farfalle (may not work)