1. Parcook broccoli and fennel for 3-4 minutes in salted water, drain well. 2. Cook the pasta until almost tender; drain well. 3. Over medium heat, sauté garlic, lemon zest, and red pepper flakes in olive oil for 3-4 minutes. 4. Add red pepper and mushrooms. Cook until the mushrooms are tender. 5. Add cooked broccoli, fennel and fresh thyme. 6. and continue to cook. Add the cooked pasta, half of the parsley, and season with salt and pepper. 7. Portion pasta into heated bowls and garnish the tops with grated ricotta salata and chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
