Rigatoni with Mushrooms and Parsley

• 1 lb. dried rigatoni pasta
• 1/2 c. unsalted butter
• 3 package sliced mushrooms
• 13 c. Italian parsley
• 1/4 c. shredded Parmesan cheese

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions.
3. Meanwhile in a 5-qt Dutch oven, melt butter over medium heat.
4. Add the mushrooms; saute 3 minutes.
5. Cover pot, continue to cook 12 minutes, until mushrooms give up their liquid and are tender.
6. Season mushrooms with 1/4 teaspoon each salt and freshly ground pepper.
7. Drain pasta and add to mushrooms with parsley and cheese, toss.
8. Spoon onto 6 plates.
9. Serve immediately with extra Parmesan cheese.

rigatoni pasta, unsalted butter, mushrooms, italian parsley, parmesan cheese

Taken from www.delish.com/recipefinder/rigatoni-mushrooms-parsley-4200 (may not work)