PENNE WITH MUSHROOMS, GARLIC, AND ROSEMARY

Penne with Mushrooms, Garlic, and Rosemary image

Number Of Ingredients 8

1/4 cup olive oil
1 pound mushrooms, thinly sliced
2 cloves large garlic, finely chopped
2 teaspoons very finely chopped fresh rosemary
salt and freshly ground black pepper
1 pound penne or farfalle pasta
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

1 In a skillet large enough to hold the pasta, heat the oil over medium heat. Add the mushrooms, garlic, and rosemary. Cook, stirring frequently, until the mushrooms begin to release their liquid, about 10 minutes. Add salt and pepper to taste. Cook, stirring often, until the mushrooms are lightly browned, about 5 minutes more. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablepoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Set aside some of the cooking water. 3 Drain the pasta. Toss the pasta in the skillet with the mushrooms, butter, and parsley. Add a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves