Parmesan portobello pasta Recipe
Ingredients
- 454g (1lb) bow-tie pasta
- 30ml (2tbsp) olive oil
- 227g (½ lb) portobello mushrooms, cut into bite size pieces
- 1 red bell pepper, seeded and cut into 1.27cm (1/2-inch pieces)
- 1 medium zucchini, sliced 1.27 (1/2-inch) thick
- 15ml (1 tbsp) minced garlic
- 15ml (1 tbsp) red wine vinegar
- 118ml (1/2 cup) grated parmesan cheese
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