parmesan portobello pasta
From javashotmini 14 years ago
- 10 minutes to make
- Serves 5
this dish is very simple but mmmmm does it make your taste buds nuts!! its a good dish wen u just want to sit on the patio in the summer hope u enjoy!! ;)
Ingredients
- 454g (1lb) bow-tie pasta shopping list
- 30ml (2tbsp) olive oil shopping list
- 227g (½ lb) Portobello mushrooms, cut into bite size pieces shopping list
- 1 red bell pepper, seeded and cut into 1.27cm (1/2-inch pieces) shopping list
- 1 medium zucchini, sliced 1.27 (1/2-inch) thick shopping list
- 15ml (1 tbsp) minced garlic shopping list
- 15ml (1 tbsp) red wine vinegar shopping list
- 118ml (1/2 cup) grated parmesan cheese shopping list
How to make it
- Cook pasta according to directions until tender but firm.
- Drain, reserving ½ cup of pasta water.
- Mean while in a large none stick skillet heat oil over medium heat.
- Add mushrooms, bell peppers, zucchini and garlic.
- Cook for 5 to 7 minutes, add vinegar.
- In large bowl combine pasta with mushroom mixture.
- Add as much reserved pasta water as needed to moisten.
- Toss with parmesan cheese.
People Who Like This Dish 4
- myrna Leuven, BE
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- patgregory New York, NY
- javashotmini NYC
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