Penne With Lemon Infused Vegetables

• 1 lb penne pasta
• 2 tablespoons salt
• 4 -6 ounces virgin olive oil
• 1 tablespoon garlic
• 1 tablespoon lemon zest
• 1 -2 teaspoon red pepper flakes
• 1 lb mushroom, quartered
• 1 cup diced red pepper
• 1 lb broccoli floret
• 1 large fennel, cut in strips
• 1 teaspoon fresh thyme
• 14 cup chopped Italian parsley
• 1 lb ricotta salata

1. Parcook broccoli and fennel for 3-4 minutes in salted water, drain well.
2. Cook the pasta until almost tender; drain well.
3. Over medium heat, saute garlic, lemon zest, and red pepper flakes in olive oil for 3-4 minutes.
4. Add red pepper and mushrooms.
5. Cook until the mushrooms are tender.
6. Add cooked broccoli, fennel and fresh thyme.
7. and continue to cook.
8. Add the cooked pasta, half of the parsley, and season with salt and pepper.
9. Portion pasta into heated bowls and garnish the tops with grated ricotta salata and chopped parsley.

penne pasta, salt, virgin olive oil, garlic, lemon zest, red pepper, mushroom, red pepper, broccoli floret, fennel, thyme, italian parsley, ricotta salata

Taken from www.food.com/recipe/penne-with-lemon-infused-vegetables-243156 (may not work)