Farfalle with Mushrooms

• 10 to 12 ounces farfalle (bowtie pasta)
• 2 tablespoons extra-virgin olive oil
• 2 to 3 garlic cloves, minced
• 10 to 12 ounces cremini, baby bella, or white mushrooms, cleaned and sliced
• 1/2 cup grated fresh Parmesan cheese or Parmesan-style soy cheese, plus more for topping, optional
• Salt and freshly ground pepper to taste

1. Cook the pasta according to package directions and drain.
2. Meanwhile, heat the oil in a skillet.
3. Add the garlic and saute over low heat, just until the garlic begins to turn golden, about 1 minute.
4. Add the mushrooms.
5. Cover and cook, stirring occasionally, until they are tender and have released some liquid, about 10 minutes.
6. Combine the pasta with the mushroom mixture in a serving container.
7. Add the Parmesan cheese and toss together.
8. Season with salt and pepper and serve, passing around additional Parmesan cheese for topping, if desired.
9. Farfalle with Mushrooms (this page)
10. Chickpea and Tomato Salad (page 42)
11. Roasted Italian Vegetables (page 205)
12. or
13. Steamed broccoli or sauteed broccoli rabe
14. Calories: 214
15. Total Fat: 10g
16. Protein: 8g
17. Carbohydrate: 22g
18. Cholesterol: 8mg
19. Sodium: 191mg

extravirgin olive oil, garlic, cremini, parmesan cheese, salt

Taken from www.epicurious.com/recipes/food/views/farfalle-with-mushrooms-372774 (may not work)