PASTA: Mushroom Farfalle

1 ¼ lb. White Mushrooms
½ cup Shallots, coarsely chopped
2 tsp. Garlic, finely chopped
3 Tbsp. Grapes & Olives On Tap Garlic Mushroom Olive Oil
Salt
Black Pepper, freshly ground
1/3 cup plus 1 Tbsp. flat-leaf Parsley, coarsely chopped
2 tsp. Lemon Zest, finely grated
12 oz. Farfalle or Bow-Tie Pasta, uncooked
Parmesan Cheese, freshly grated (optional)

Trim mushroom stems and wipe caps clean with a damp paper towel. Slice lengthwise. † Toss mushrooms, shallots and garlic with Garlic Mushroom Olive Oil in a large, heavy saucepan. Cook over medium-high heat, stirring for 10 minutes. Season to taste with salt and black pepper. Toss in 1/3 cup parsley and lemon zest and cook 1 minute longer. Reserve, covered, on the stove. Cook the pasta in boiling salted water, stirring once, for about 6-8 minutes or until al dente. Drain, reserving 2 Tbsp. of the cooking liquid. Toss pasta with mushrooms and reserved liquid, then toss with Parmesan Cheese if desired. Garnish with remaining 1 Tbsp. parsley and serve immediately.