Recipe by thesmiths
"Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil."
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1 (16 ounce) package
farfalle (bow-tie) pasta
portobello mushrooms, chopped
ground black pepper
shaved Pecorino Romano cheese
chopped fresh basil
I used crimini mushrooms (baby bellas) and followed the recipe as written. I would maybe have preferred to have the pasta a little more done, and I did think it lacked a little moisture---maybe water from the pasta. Balsamic vinegar does tend to make pasta look a little weird, but it does make it taste good. You could always use white balsamic vinegar as an alternative. Thanks, thesmiths!
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Mushroom Pasta with Basil
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 123
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