Pasta with Mushrooms, Parmesan and Pepper

1 pound pasta 2 ounces Parmesan Reggiano, cut in ½-inch cubes ½ cup Italian parsley leaves 2 cloves garlic, peeled 8 oz. cremini mushrooms 6 oz. portabello mushrooms 4 oz. shiitake mushrooms, tough stems removed 4 tablespoons extra virgin olive oil, divided 1 teaspoon freshly ground black pepper ½ teaspoon kosher salt 1½ cups less-sodium, fat free chicken stock

Calories 250 (44% from fat) · carb 26g · protein 10g · fat 13g · sat fat 3g · chol 32mg · sod 364mg · calc 131mg · fiber 2g

Insert metal blade in Cuisinart® Prep 11 Plus™ Food Processor. With machine running, drop cheese through small feed tube to chop, 15 seconds; remove and reserve. Pulse to chop parsley, 10 times; reserve. With machine running, drop garlic through feed tube to chop, 5 seconds; leave in work bowl. Insert 4-mm slicing disc. Slice mushrooms using light pressure. Bring 4 quarts salted water to a boil in the MultiClad Pasta Cooker; cook pasta al dente according to package instructions. Heat 2 tablespoons of the oil in the MultiClad 12½-inch Stir-Fry Pan over medium high heat. Add mushrooms with garlic, ½ teaspoon of the ground pepper, and salt. Cook, stirring occasionally, until nicely browned, 8 to 10 minutes. Add stock to mushroom mixture; raise heat and cook until liquid is reduced to about 1 cup. Drain pasta and add to mushroom mixture with remaining olive oil, pepper and ⅓ cup of the parmesan. Toss to combine. Serve hot with remaining cheese.