Citrus ginger pasta

Harvest Moon Restaurant in Charlotte was where we went for our anniversary this year - it was a farm to table restaurant, and the owner/chef had her own farm where she grew her vegetables and meat. Her version of this pasta had housemade pappardelle, which is just very broad fettucine. It absorbs a lot of sauce, so that's always a good thing! The pasta was topped with southern pickled helda beans and had no other vegetables in it. I tried to recreate a version that is way more suitable to my palate, with some heat and vegetables. Lots of vitamin D, and fiber for my rather gluten intolerant self!

What you'll need (for 1 serving):

1. Broccolini (1 bunch, substitute with broccoli florets if you can't find the tender variety)
2. Mushrooms (a few, four or five; I used baby bella today, the last time I used Inokis as an indulgence)
 3. Penne pasta or any ridged pasta of your choice (1/2 cup dry)
 4. Zest of 1 orange (~ 1.5 tsps)
5. Chilli flakes
 6. Grated ginger (~0.25 tsps)
 7. Lots of good quality olive oil (1.5 tbs)



 Here's what you need to do:

1. Boil the pasta in the salted water till it's soft (not al dente), and very well done - leave it in the pasta water till you finish everything else
2. Heat a pan, add olive oil till it's hot - add sliced mushrooms - add salt, pepper and some chilli flakes - cook the mushrooms for 2-3 minutes tossing it continuously so it's not browning, just so they're tender but keep their shape. Set aside.
3. Heat some more olive oil and add the broccolini (I always prefer butter to do this) - salt it lightly, and coat and toss for 2 minutes. You'll know your broccolini is done when it's brilliant green. Set aside with the cooked mushrooms.
4. Heat olive oil in the pan, add orange zest, grated ginger and chilli flakes - the pan will go crazy on you because of the water in the ginger and the zest, but you can turn the heat down as soon as you add them.
5. Drain and add the pasta and toss on medium heat, add the vegetables and toss till everything's coated well in the citrusy goodness. Salt.
6. I topped mine with feta this time, and it was awesome. Last time I used some dried thyme in the end, and didn't add a cheese.