Portobello Mushroom Pasta

By: Patrica Garcia

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

Rating: Read Reviews (18)

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Original Recipe Yield 4 servings

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.