Farfalle with Creamy Wild Mushroom Sauce

Oh wow! This recipe tasted like it came from a restaurant. When the ingredients are on sale it's a winner!
Ingredients

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
Yield

8 servings (serving size: 1 1/4 cups)
Nutritional Information

CALORIES 336(31% from fat); FAT 11.4g (sat 6.9g,mono 3.1g,poly 0.4g); IRON 2.3mg; CHOLESTEROL 36mg; CALCIUM 124mg; CARBOHYDRATE 47.5g; SODIUM 577mg; PROTEIN 12.1g; FIBER 2.3g
Krista Montgomery, M.S., R.D. , Cooking Light, DECEMBER 2006