Portobello Mushroom Pasta

Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. Toss the mixture with bow tie pasta, and serve with grated Parmesan.

• Calories: 508 Calories

Ingredients

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

Recipe Instructions

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.