Portobello Mushroom Pasta

Portobello Mushroom Pasta

33 Reviews 2 Pics
Patrica Garcia
Recipe by  Patrica Garcia

“A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
  2. 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.
  3. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.

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Reviews (33)

Rate This Recipe
dbray
25

dbray

OMG! This is so good. We have been trying to eat vegetarian a few evening a weeks in an effort to be healthier. So far most of the dishes have either failed or been so-so. This is a keeper. The only changes I made was to use balsamic vinegar (no wine vinegar in the pantry), add carmalized onions, roasted garlic and summer squash because I had all on hand. Took others advice and added extra garlic and herbs. Can't wait to make again.

gapch1026
22

gapch1026

Fresh spinach is nice veggie in this pasta because of the vinegar sauce. I added the parmesan and tossed with the pasta before serving so the flavor would be in every bite. Very tasty.

HERMIONEROSE
20

HERMIONEROSE

I cooked this recipie for the girls in my scholarship hall for lunch today, and all I got were rave reviews. I reccomend adding a bit of either garlic salt or salt to the recipie to enhance the flavor of all the veggies. Pepper works well too. If I had made it for a small group of people, it would have been very quick.

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 507 cal
  • 25%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 88.8 g
  • 29%
  • Protein
  • 18.3 g
  • 37%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

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