Instructions

1. Cook the pasta according to the packet instruction.
2. Meanwhile, slice the mushrooms and garlic.
3. Heat the oil in a saucepan and gently sauté the garlic, thyme leaves and mushroom for 8 minutes. Add the lemon juice, stir for a minute, then add the ricotta and mix well. Season with salt and pepper. Turn off the heat.
4. By now the pasta should be ready, so drain and add it to the mushrooms together with a drop of cooking water. Toss well.
5. Stir in the lemon zest and serve with the pine nuts and Parmesan.