Categories: Pasta

Ingredients

• 1 pound farfalle (bow tie pasta)
• 1 tablespoon butter
• 12 ounces exotic mushroom blend presliced
• 1/2 cup onion chopped
• 1/3 cup shallots finely chopped
• 1 tablespoon garlic minced
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 2/3 cup whipping cream
• 1/2 cup (2 ounces) Parmigiano-Reggiano cheese grated fresh
• 2 tablespoons parsley chopped fresh
• Minced fresh parsley (optional)

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

3. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

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