Jill Zarin'S Guilt-Free Pasta With Mushrooms - Bethenny Frankel - cooking recipe

Ingredients

1 pinch garlic salt
12 ounces whole wheat pasta (I prefer Smart Pasta)
1 1/2 tablespoons olive oil, divided
1 shallot, sliced
3 1/2 ounces shiitake mushrooms, sliced
4 ounces mixed mushrooms, sliced (any blend of your favourites)
1 lb baby portabella mushrooms, sliced
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 1/2 tablespoons truffle oil
1/3 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped

Preparation

Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.
Heat 1/2 tablespoon olive oil in large nonstick pan; saute shallot. Add all mushrooms, and cook over medium-high heat for 5 to 6 minutes or until brown; turn to brown on opposite side for another 5 to 6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.
Top with Parmesan and parsley; serve hot.