Mushroom butterflies
Yield: 6 Servings
Ingredients:
- 1 1/4 lb White mushrooms
- 1/2 c Coarsely chopped shallots
- 2 ts Finely chopped garlic
- 3 tb Extra-virgin olive oil Freshly ground black pepper -to taste
- 1/3 c Coarsely chopped flat-leaf -parsley
- 1 tb Coarsely chopped falt-leaf -parsley
- 2 ts Finely grated lemon zest
- 12 oz Butterfly or bow-tie pasta
Instructions:
-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.
