Yield: 8 servings (serving size: 1 1/4 cups)

Ingredients

• 1  pound  uncooked farfalle (bow tie pasta)
• 1  tablespoon  butter
• 12  ounces  presliced exotic mushroom blend
• 1/2  cup  chopped onion
• 1/3  cup  finely chopped shallots
• 1  tablespoon  minced garlic
• 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) grated fresh Parmigiano-Reggiano cheese
• 2  tablespoons  chopped fresh parsley
• Minced fresh parsley (optional)

Preparation

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

**Thanks to My Recipes.