Zucchini And Mushroom Pasta With Lemon Basil

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Andrea's Recipes


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3 tablespoons olive oil

3 shallots, thinly sliced into rings

4 cloves garlic, minced

8 ounces (227 g) baby portabella mushrooms, thinly sliced

2 medium zucchini, julienned

2 handfuls lemon basil leaves, cut into chiffonade (or you can use Genovese basil)

8 ounces (237 ml) dry white wine

1/4 cup (25 g) grated Parmesan

16 ounces (454 g) farfalle (bow tie pasta), cooked (Prepare while cooking the vegetables.)

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