1 1/4 lb White mushrooms

1/2 c Coarsely chopped shallots

2 t Finely chopped garlic

3 T Extra virgin olive oil

Freshly ground black pepper, to taste 1/3 c Coarsely chopped flat leaf

parsley 1 T Coarsely chopped falt leaf

parsley 2 t 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.