Parmesan Portobello Pasta

By nicla91

Ingredients

• 1 lb bowtie pasta
• 2 tbsp olive oil
• 1/2 lb portobello mushrooms, cut into bite size pieces
• 1 red bell pepper, seeded and cut into 1/2 inch pieces
• 1 medium zucchini, sliced 1/4 inch thick
• 1 tbsp minced garlic
• 1 tbsp red wine vinegar
• 1/2 cup grated parmesan cheese

Preparation

Step 1

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add mushrooms, bell pepper, zucchini and garlic; cook 5 to 7 minutes or until tender, stirring occasionally. Add vinegar.
3. In a large bowl combine the drained pasta with the mushroom mixture. Add as much reserved pasta water as needed to moisten. Toss with parmesan cheese