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:

Quickview
528k Calories
17g Protein
9g Total Fat
91g Carbs
52% Health Score
Limit These
Calories
528k
26%

Fat
9g
15%

  Saturated Fat
1g
11%

Carbohydrates
91g
30%

  Sugar
6g
8%

Cholesterol
1mg
1%

Sodium
58mg
3%

Get Enough Of These
Protein
17g
36%

Selenium
83µg
119%

Manganese
1mg
62%

Vitamin C
47mg
58%

Phosphorus
323mg
32%

Copper
0.53mg
27%

Vitamin B3
5mg
25%

Fiber
5g
22%

Vitamin B6
0.44mg
22%

Vitamin A
1049IU
21%

Potassium
667mg
19%

Magnesium
74mg
19%

Folate
61µg
15%

Zinc
2mg
15%

Vitamin B5
1mg
14%

Vitamin B2
0.22mg
13%

Vitamin B1
0.18mg
12%

Iron
2mg
12%

Vitamin E
1mg
11%

Vitamin K
7µg
8%

Calcium
70mg
7%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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