Cooking With Chef Hermann: Garlicky Cremini Pasta with Parsley

Garlicky Cremini Pasta with Parsley

Ingredients:

• 12 oz Orecchiette, cooked al dente
• ½ C Olive Oil
• ½ C Pasta liquid or stock
• 1 lb small Cremini mushrooms, halve if large
• 5 garlic cloves, minced
• 4 TB Butter
• ¼ C Parsley, chopped
• Salt and Pepper
• Lemon Wedges

Directions:

In large skillet, heat the olive oil.  Add the mushrooms and garlic and cook over moderate heat until tender, about 8 minutes.  Stir in the pasta and toss to warm through.  Add stock/pasta liquid as needed if too dry.  Add the parsley and season with salt and pepper.

Serve with lemon wedges.