Portobello Mushroom Pasta

Ingredients

• Servings: 4
• 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

Recipe

• 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.