Farfalle with Creamy Wild Mushroom Sauce

Source: Cooking Light, December 2006

Serving Size: 1 1/4 cup

Calories: 336

1 pound uncooked farfalle

1 tablespoon butter

12 ounces presliced exotic mushrooms (I am cheap so I used the cheap salad mushroom that were on sale)

1/2 cup chopped onion

1/3 cup finely chopped shallots (I omitted because I couldn't find any)

1 tablespoon minced garlic

1 1/2 teaspoon freshly ground black pepper

1/4 cup dry white wine

2/3 cup whipping cream

1/2 cup grated fresh Parmigiano-Reggiano cheese

2 tablespoons chopped fresh parsley

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

Melt the butter in a large nonstick skillet over medium 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, I had to do this in a separate mixing bowl because my frying pan just wasn't large enough.

This recipe was okay, it definitely needs some spicing up and I would have enjoyed it a bit, it was filling for a lighter meal and it didn't taste overly like diet food. I did a lot more pepper than the recipe called for.