Jill Zarin'S Guilt-Free Pasta With Mushrooms - Bethenny Frankel

• 1 pinch garlic salt
• 12 ounces whole wheat pasta (I prefer Smart Pasta)
• 1 1/2 tablespoons olive oil, divided
• 1 shallot, sliced
• 3 1/2 ounces shiitake mushrooms, sliced
• 4 ounces mixed mushrooms, sliced (any blend of your favourites)
• 1 lb baby portabella mushrooms, sliced
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1 1/2 tablespoons truffle oil
• 1/3 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

1. Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.
2. Heat 1/2 tablespoon olive oil in large nonstick pan; saute shallot. Add all mushrooms, and cook over medium-high heat for 5 to 6 minutes or until brown; turn to brown on opposite side for another 5 to 6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.
4. Top with Parmesan and parsley; serve hot.

garlic salt, whole wheat pasta, olive oil, shallot, shiitake mushrooms, mixed mushrooms, baby portabella mushrooms, salt, pepper, truffle oil, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/jill-zarins-guilt-free-pasta-with-mushrooms-bethenny-frankel-375134 (may not work)