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Mushroom Butterflies

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MUSHROOM BUTTERFLIES
 Categories: Pasta, Italian
      Yield: 6 Servings
 
  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,
           -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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