Salad with broccoli and mushrooms
Preparation:
Boil the broccoli and fennel for 3-4 minutes in salted water, drain and set aside, do not discard the water. Bring the water to a boil again and cook the pasta until half cooked, drain, save some of the water. While the pasta is cooking, heat the oil in a large saute pan over medium heat and sauté the garlic, lemon zest, and red peppers for 3-4 minutes, stirring to avoid overcooking the garlic. Add bell pepper and shiitake mushroom and simmer until mushrooms are soft. Add broccoli, fennel and fresh thyme and continue to simmer. Add pasta, half parsley and season with salt and pepper. If the pasta seems too dry, add some of the pasta water. Remove from heat, stir and let cool, before serving, mix with crumbled ricotta cheese.
Bon appetit!