Servings: 4
Farfalle pasta
1 (16 oz.) package
Olive oil
2 tbsp.
3 cloves, minced.
Portobello mushrooms
½ lb., chopped
1 red bell pepper, diced
1 zucchini, cut into ½ inch slices
Red wine vinegar
¼ cup
¼ cup Parmesan cheese, grated
Portobello Farfalle Pasta
20 m
40 m
Ready in:
60 m
  1. Add water to a large pot, season it with salt, bring to a boil, add farfalle pasta, and cook until al dente.
  2. 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.
  3. Toss the pasta with the veggie-mushroom mixture and sprinkle with cheese. Serve while warm.