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Mostaccioli with Mushrooms and Zucchini (Mostaccioli con Funghi e Zucchine)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 17 minutes

Servings: 4-6

Regions: Umbria

Wine pairing: Red

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Ingredients

1 box (16 ounces)BARILLA Mostaccioli
1/8 teaspoonblack pepper, ground
1 cupricotta cheese
1 teaspoonsalt
2/3 cupshallots, chopped
1 package (4 ounces)wild mushrooms, sliced
4 cups (2 small)zucchini, sliced
1/3 cupextra virgin olive oil
2 tablespoonsfresh rosemary, chopped
5 clovesgarlic, minced
1/8 teaspoonfreshly ground black pepper


HEAT oil in large skillet over medium heat. Sauté shallots and garlic for 2 minutes.
ADD zucchini, mushrooms and rosemary; cover and cook for 5 minutes. Uncover; continue cooking 10 minutes, stirring occasionally.
Cook Mostaccioli according to package directions; drain and return to pot.
ADD vegetable mixture to hot Mostaccioli; toss. Stir in ricotta cheese, salt and pepper. Transfer to serving platter. Makes 4 to 6 servings



Substitute 1 teaspoon dried rosemary leaves for fresh.


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