Mushroom butterflies

Yield: 6 servings

Measure Ingredient
1¼ pounds White mushrooms
½ cup Coarsely chopped shallots
2 teaspoons Finely chopped garlic
3 tablespoons Extra-virgin olive oil
\N \N 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
\N \N 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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