1 1/4 lb White mushrooms 1/2 c Coarsely chopped shallots 2 t Finely chopped garlic 3 T Extra-virgin olive oil Freshly ground black pepper, -to taste 1/3 c Coarsely chopped flat-leaf -parsley 1 T Coarsely chopped falt-leaf -parsley 2 t Finely grated lemon zest 12 oz 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 1/3 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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