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Portobello Mushroom Pasta |
"A short and clean pasta dish that utilizes lots of vegetables. Very wholesome, too!"
Ingredients :
- 1 (16 ounce) package deal farfalle pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 pound chopped portabello mushrooms
- 1 pink bell pepper, diced
- 1 zucchini, reduce into half-inch slices
- 1/four cup purple wine vinegar
- 2 tablespoons grated Parmesan cheese
Instructions :
Prep : | Cook : 4M | Ready in : |
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- In a huge pot with boiling salted water cook dinner farfalle pasta until al dente. Drain.
- Meanwhile, in a huge non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini till gentle, approximately 10 mins. Stir frequently. Stir in crimson wine vinegar.
- Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve heat.
Notes :
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