Ingredients
Equipment
small soup pot
Frying Pan
Cooking Instructions
- Cook the farfalle according to the package instructions. Before draining, reserve some pasta cooking water
- Meanwhile, heat the olive oil in a large frying pan and cook the mushrooms until softened and their released liquid has mostly evaporated.
- Stir in garlic and rosemary and cook for 30 seconds.
- Add cherry tomatoes, salt, and black pepper and cook for 3 minutes.
- Add the drained pasta and toss with the vegetables. Add reserved pasta water a little at a time if needed to loosen the mixture and help coat the pasta.
- Remove from heat and sprinkle with grated cheese and parsley before serving.
Nutrition
Notes
• Prepare the mushroom mixture while the pasta cooks so both are ready to combine.
• Cook off excess mushroom liquid before adding the garlic and tomatoes.
• Chop the fresh rosemary leaves finely and discard the woody stems.
• Reserve pasta cooking water before draining. Add it gradually when tossing, only as needed.
• Taste before adding extra salt, especially if the pasta water is salted and the cheese is salty.
• Add the grated cheese and parsley off the heat and serve immediately for the best texture.