Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/4 pounds white mushrooms

  3. 1/2 cup coarsely chopped shallots

  4. 2 teaspoons finely chopped garlic

  5. 3 tablespoons extra-virgin olive oil

  6. freshly ground black pepper -- to taste

  7. 1/3 cup coarsely chopped flat-leaf -- parsley

  8. 1 tablespoon coarsely chopped falt-leaf -- parsley

  9. 2 teaspoons finely grated lemon zest

  10. 12 ounces butterfly or bow-tie pasta -- uncooked

  11. coarsely grated parmesan -- cheese, for garnish

Instructions Jump to Ingredients ↑

  1. 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!

  2. Trim mushroom stems and wipe caps clean with a paper towel. Slice lengthwise.

  3. 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.

  4. 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 parsle


Send feedback