1-POT LEEK & MUSHROOM PASTA W/ RICOTTA, LEMON & RED PEPPER

I love a simple dinner that still feels luxurious, and this one-pot pasta dish fits the bill. It's super easy, loaded with vegetables, and full of simple yet delicious flavors. What's not to love?

It is full of mushrooms. I used cremini and shitake, but you could use any combination or type you prefer. Leeks, feel free to double the amount if you're a big leek fan. Lemon, red pepper flakes, ricotta cheese, and I topped it with some crispy fried onions because everything is better with crispy fried onions.

1-Pot Leek & Mushroom Pasta w/ Ricotta, Lemon & Red Pepper

PASTA

• 6 tbsp butter, divided

• 1 leek, white & light green parts, thinly sliced

• Salt and black pepper

• 20oz (about 10 cups) mushrooms, sliced (I used cremini & shitake)

• 4-6 cloves garlic, chopped

• 1 lemon, halved

• 1 lbs short pasta, like penne, cavatappi, or fusilli (I used gluten-free penne)

• 4 cups chicken or veggie broth

TO FINISH

• Parsley

• Ricotta cheese

• Crushed red pepper flakes

• Fried onions

DIRECTIONS

Heat a wide, deep 12-inch skillet over medium-high. When hot, add the butter and leeks, reduce heat to medium, and cook, stirring for 5 mins. Add S&P. Stir in the garlic and mushrooms. Mix well to evenly distributed, then cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize. Another 2-3 minutes. Add the juice of one lemon half and stir. Add the pasta and stock; stir well. Cover with a lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes will have different cooking times. You want the pasta to be just tender.) Once the pasta is cooked, turn off heat, add the remaining butter. Squeeze in the juice from the remaining lemon half and stir until the butter is melted. Adjust salt and pepper to taste. To serve, top with ricotta, red pepper flakes, chopped parsley, and crispy fried onions. Enjoy!