Mushroom Butterflies

• 1 1/4 pounds mushrooms
• 1/2 cup shallots chopped
• 2 teaspoons garlic chopped
• 3 tablespoons olive oil, extra-virgin
• 13 cup parsley leaves chopped
• 2 teaspoons lemon zest grated
• 12 ounces pasta, bow-tie (farfalle)

1. Trim mushroom stems and wipe caps clean with a paper towel.
2. Slice lengthwise.
3. Toss mushrooms, shallots and garlic with oil in a large, heavy saucepan.
4. Cook over medium-high heat, stirring, for 10 minutes.
5. Season with pepper.
6. Toss in 13 cup parsley and lemon zest.
7. Cook 1 minute longer.
8. Reserve, covered, on the stove.
9. Shortly before serving, cook the pasta in boiling, salted water, 6 to 8 minutes.
10. Drain, reserving 2 tablespoons of the cooking liquid.
11. Toss pasta with mushrooms and reserved liquid; then toss with Parmesan and serve immediately, or serve the cheese alongside.
12. Garnish with remaining tablespoon of chopped parsley.

mushrooms, shallots, garlic, olive oil, parsley, lemon zest, pasta

Taken from recipeland.com/recipe/v/mushroom-butterflies-41834 (may not work)