1 (16 oz.) package
3 cloves, minced.
½ lb., chopped
1 red bell pepper, diced
1 zucchini, cut into ½ inch slices
Red wine vinegar
¼ cup Parmesan cheese, grated
Portobello Farfalle Pasta
- Add water to a large pot, season it with salt, bring to a boil, add farfalle pasta, and cook until al dente.
- Meanwhile, prepare a large skillet, add the next five ingredients (from oil to zucchini), and cook for about 10 minutes stirring frequently. Add red wine vinegar and mix.
- Toss the pasta with the veggie-mushroom mixture and sprinkle with cheese. Serve while warm.