 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
1-lb. box(es) bow-tie pasta |
1 tablespoon(s) garlic, minced |
2 tablespoon(s) olive oil |
parmesan cheese, grated |
1/2 pound(s) portabella mushrooms, cubed into bite-size pieces |
1 red bell pepper, seeded and cubed |
1 tablespoon(s) red wine vinegar |
1 medium zucchini, sliced in 1/2 circles |
Directions:
1. Heat a pot of water to boiling. In a non-stick skillet over medium heat, heat the oil. Saute garlic, mushrooms, pepper and zucchini until soft; about 10 minutes. Stir often. Add vinegar.
2. Meanwhile, cook the pasta in boiling water and drain, reserving 1/2 cup of the pasta water.
3. In a large bowl, mix the pasta with the mushroom mixture. Add as much reserved pasta water as needed to moisten. Toss with Parmesan cheese and serve.
|
|