|1¼ pounds||White mushrooms|
|½ cup||Coarsely chopped shallots|
|2 teaspoons||Finely chopped garlic|
|3 tablespoons||Extra-virgin olive oil|
|Freshly ground black pepper, to taste|
|⅓ cup||Coarsely chopped flat-leaf parsley|
|1 tablespoon||Coarsely chopped falt-leaf parsley|
|2 teaspoons||Finely grated lemon zest|
|12 ounces||Butterfly or bow-tie pasta, uncooked|
|Coarsely grated Parmesan cheese, for garnish (opt)|
For a delicate dinner or lunch pasta, try my mushroom sauce tossed with bow-tie or butterfly shapes. Try to use extra-virgin olive oil for flavor when cooking this dish, since there are so few ingredients. It's not necessary to season the pasta with salt if using Parmesan cheese, as it's a bit salty. And if you opt for the Parmesan, freshly grated is a must! 1. Trim mushroom stems and wipe caps clean with a paper towel. Slice lengthwise.
2. Toss mushrooms, shallots and garlic with oil in a large, heavy saucepan. Cook over medium-high heat, stirring, for 10 minutes.
Season with pepper. Toss in ⅓ cup parsley and lemon zest. Cook 1 minute longer. Reserve, covered, on the stove.
3. Shortly before serving, cook the pasta in boiling, salted water, stirring once, 6-8 minutes or until AL DENTE. Drain, reserving 2 tablespoons of the cooking liquid. Toss pasta with mushrooms and reserved liquid; then toss with Parmesan and serve immediately, or serve the cheese alongside. Garnish with remaining tablespoon of chopped parsley.
Per serving: 307 calories, 8 grams fat, no cholesterol.
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