Portobello Mushroom Pasta recipe

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Ingredients

1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
½ pound chopped portabello mushrooms
1 red bell pepper, diced
1 zucchini, cut into 1/2-inch slices
¼ cup red wine vinegar
2 tablespoons grated Parmesan cheese

Nutrition Info

507.5 calories
carbohydrate: 88.8 g
cholesterol: 2.2 mg
fat: 10.3 g
fiber: 5.8 g
protein: 18.3 g
saturatedFat: 1.9 g
servingSize: -
sodium: 55.6 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.

  2. 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.

  3. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.

Recipe Yield

4 servings

Recipe Note

A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too!

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