A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too!
Original recipe makes 4 servings
Ingredients
1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound chopped portabello mushrooms
1 red bell pepper, diced
1 zucchini, cut into 1/2-inch slices
1/4 cup red wine vinegar
2 tablespoons grated Parmesan cheese
Directions
- 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.
Nutrition
Calories: 507 kcal
Carbohydrates: 88.8 g
Cholesterol: 2 mg
Fat: 10.3 g
Fiber: 5.8 g
Protein: 18.3 g
Sodium: 56 mg
