Portobello Mushroom Pasta Recipe

Ingredients
<br>- 1 (16 ounce) package farfalle pasta
<br>- 2 tablespoons olive oil
<br>- 3 cloves garlic, minced
<br>- 1/2 pound chopped portabello mushrooms
<br>- 1 red bell pepper, diced
<br>- 1 zucchini, cut into 1/2-inch slices
<br>- 1/4 cup red wine vinegar
<br>- 2 tablespoons grated Parmesan cheese
<br><p></p>Directions
<br>step 1: In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
<br>step 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.
<br>step 3: Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.
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Ingredients
- 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

Directions
step 1: In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
step 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.
step 3: Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.

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