Rigatoni with Creamy Mushroom Sauce & Asparagus and Zucchini Crudi

I love Giada! Her recipes are some of my favorite. I’m Italian and my new family is Italian so it’s all a very good thing! I made this when our friends Vince and Julia came over to see the new house. It was so creamy and delicious. Even if you’re not a mushroom fan, I would recommend giving this one a try.

Rigatoni with Creamy Mushroom Sauce
(Printable Recipe)

Ingredients

* 1 pound rigatoni pasta
* 2 tablespoons olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* Salt and freshly ground black pepper
* 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
* 1/2 cup white wine
* 1/2 cup vegetable stock
* 1 cup (8 ounces) mascarpone cheese, at room temperature
* 1/2 cup grated Parmesan
* 1/4 cup chopped fresh chives

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
Recipe and Photo Courtesy of FoodNetwork.com

For the side dish I made this Asparagus and Zucchini Crudi…also from Giada. It is light and fresh a perfect companion to a heavier meal.

Asparagus and Zucchini Crudi
(Printable Recipe)

Ingredients

* 2 zucchini, trimmed
* 1 bunch asparagus, trimmed
* 1/4 cup extra-virgin olive oil
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 ounce shaved Pecorino Romano, for garnish

Directions

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.
Recipe and Photo Courtesy of FoodNetwork.com