Mushroom Butterflies

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.