Ingredients
- 2 lemon zest (finely grated)
- 12 oz butterfly
- 1 1/4 lb mushrooms (white)
- 1/2 c coarsely shallots (chopped)
- 3/8 c coarsely flat-leaf -parsley (chopped)
- 3/8 cup parsley
- 2 t garlic (finely chopped)
- 1 t coarsely falt-leaf (chopped)
- some pepper
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.
