- 1 (16 ounce) package farfalle pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 pound chopped portabello mushrooms
- 1 red bell pepper, diced
- 1 zucchini, cut into 1/2-inch slices
- 1/4 cup red wine vinegar
- 2 tablespoons grated Parmesan cheese
- In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
- Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
- Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.
03/24/2017
recipepes.com
Portobello Mushroom Pasta, recipe
PT15M
PT1H
5
455 calories
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