1 1/4 lb White mushrooms
1/2 cup Coarsely chopped shallots
2 tsp Finely chopped garlic
3 tbsp Extra-virgin olive oil
Freshly ground black pepper, to taste
1/3 cup Coarsely chopped flat-leaf parsley
1 tbsp Coarsely chopped falt-leaf parsley
2 tsp Finely grated lemon zest
12 oz Butterfly or bow-tie pasta, uncooked
Coarsely grated Parmesan cheese, for garnish (opt)
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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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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