Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
