Directions:

Parcook the broccoli and fennel by boiling for 3 minutes in salted water, drain and reserve.

Heat a large saute pan over medium heat and saute the garlic, lemon zest and red pepper flakes in the olive oil for 3 minutes, being very careful not to brown the garlic.

Add the Shiitake mushrooms and red pepper and continue to cook until the mushrooms are tender.

Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning.

Add the cooked pasta, half of the parsley and season to taste with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid.

Portion the pasta into individual bowls and garnish with grated ricotta salata and the remaining chopped parsley.