Ingredients
- 1 lb Anna Pennine Rigate
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 5 Bellino Whole Garlic Cloves, roughly chopped
- 1 can Cento Mushroom Stems Pieces (8 oz)
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 can Cento Lower Sodium Chicken Broth (14.5 oz)
- 1 Lemon, juiced and zested, 1/4 tsp zest reserved for garnish
- 1/2 Red Onion, thinly sliced
- 1 1/2 tsp Fresh Parsley, finely chopped
- Grated Parmesan Cheese, optional
Directions
Prepare pasta according to package directions. In a large skillet, heat oil over medium-high heat. Sauté garlic, mushrooms, pepper and salt for 3 minutes. Add ½ can chicken broth and let simmer for 5 minutes, stirring occasionally. Turn heat down to low, then mix in lemon juice, onions, parsley and lemon zest; let simmer. Add pasta and remaining ½ can of chicken broth to the pan, cook on low heat for approximately 1 minute. Top with parmesan cheese, 1 teaspoon of parsley and ¼ teaspoon lemon zest, if desired. Serves 4.
