MUSHROOM GARLIC TAGLIATELLE

Cooking fresh sheets of lasagna right in the pan with the other ingredients eliminates having to boil and drain dried tagliatelle for this vegetarian pasta dish. The original recipe calls for using arugula, but I used microgreens. I also subbed baby bella for oyster mushrooms because they’re more readily available.

1 pound fresh lasagna

sheets

16 ounces sliced baby bella

mushrooms

2 cloves garlic

1½ ounces Parmesan

cheese Extra-virgin olive oil, for

drizzling

4 sprigs thyme or fresh

rosemary Handful shelled, unsalted

walnut halves

4 heaping tablespoons

ricotta or cottage cheese Large handful of fresh

greens

Bring 5 cups of water to a boil in a kettle or saucepan. Cut lasagna sheets lengthways into 1/2-inch strips to make tagliatelle.

Put a 12-inch frying pan on a high heat and dry fry the mushrooms as it heats up.

Peel and finely slice garlic. Finely grate the Parmesan.

Once mushrooms are lightly charred, add a little drizzle of olive oil to the pan with the garlic, strip in the thyme leaves, then crumble in the walnuts. When the garlic is lightly golden, scatter the pasta into the pan.

Carefully pour in enough boiling water to just cover the pasta — about 4 or so cups. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.

Stir in Parmesan, ricotta or cottage cheese and arugula, keeping everything moving, then season to perfection with salt and pepper. Finish with a kiss of olive oil, if you like.

Serves 4.

PHOTOS BY GRETCHEN MCKAY/ PITTSBURGH POST-GAZETTE/TNS This frying pan pasta is made with fresh lasagna sheets, mushrooms and microgreens. Chopped walnuts add crunch.