Mushroom Butterflies
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
mushrooms
|
|
| ½ | cup |
shallots
chopped |
*
|
| 2 | teaspoons |
garlic
chopped |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| ⅓ | cup |
parsley leaves
chopped |
|
| 2 | teaspoons |
lemon zest
grated |
|
| 12 | ounces |
bow-tie pasta (farfalle)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
mushrooms
|
|
| 118 | ml |
shallots
chopped |
*
|
| 1E+1 | ml |
garlic
chopped |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 346.8 | ml/g |
bow-tie pasta (farfalle)
|
|
Directions
Trim mushroom stems and wipe caps clean with a paper towel.
Slice lengthwise.
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 ⅓ cup parsley and lemon zest. Cook 1 minute longer.
Reserve, covered, on the stove.
Shortly before serving, cook the pasta in boiling, salted water, 6 to 8 minutes.
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.
