Recipe - Mushroom Butterflies

1 One fourth pound White mushrooms
One half cup Coarsely chopped shallots
2 teaspoon Finely chopped garlic
3 tablespoon Extravirgin olive oil
Freshly ground black pepper,
to taste
1/3 cup Coarsely chopped flatleaf
parsley
1 tablespoon Coarsely chopped faltleaf
parsley
2 teaspoon Finely grated lemon zest
12 ounce Butterfly or bowtie pasta,
uncooked
Coarsely grated Parmesan
cheese, for garnish (opt)

For a delicate dinner or lunch pasta, try my mushroom sauce tossed
with bowtie or butterfly shapes. Try to use extravirgin 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 mediumhigh 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, 68 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/tn94q3.zip