Portobello Mushroom Pasta
Portobello Mushroom Pasta might be just the main course you are searching for. One portion of this dish contains roughly 18g of protein, 10g of fat, and a total of 529 calories. This recipe serves 4. For $1.55 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Allrecipes. 86 people found this recipe to be delicious and satisfying. Head to the store and pick up zucchini, garlic, portabello mushrooms, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is spectacular. Similar recipes include Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce, Portobello Mushroom Lasagna, and Portobello Mushroom Salad.
Servings: 4
Ingredients:
1 (16 ounce) package farfalle pasta
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1/2 pound chopped portabello mushrooms
1 red bell pepper, diced
1/4 cup red wine vinegar
1 zucchini, cut into 1/2-inch slices
Equipment:
pot
frying pan
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. In a large pot with boiling salted water cook farfalle pasta until al dente.
2. Drain.
3. 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.
4. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese.
5. Serve warm.
Nutrition Information:
covered percent of daily need
