Portabello Mushroom Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Fettuccine 5 oz (or bow tie pasta)Olive Oil, 1 tbsp Garlic, 1.5 clove Green Peppers (bell peppers), 1 cup, chopped Zucchini, 1 cup, sliced Parmesan Cheese, grated, 1 tbsp Wine Vinegar, 2 tbsp
1. In a large pot with boiling water cook pasta until aldente'. Drain.
2. Meanwhile in medium non-stick skillet over medium heat cook garlic, mushroom, bell pepper & zucchini until soft, about 10 minutes. Stir frequently. Stir in wine vinegar.
3. Toss with cooked pasta. Top with parmesan & serve warm.
Number of Servings: 2
Recipe submitted by SparkPeople user FLASHGRDMA.
2. Meanwhile in medium non-stick skillet over medium heat cook garlic, mushroom, bell pepper & zucchini until soft, about 10 minutes. Stir frequently. Stir in wine vinegar.
3. Toss with cooked pasta. Top with parmesan & serve warm.
Number of Servings: 2
Recipe submitted by SparkPeople user FLASHGRDMA.
Nutritional Info Amount Per Serving
- Calories: 360.0
- Total Fat: 8.9 g
- Cholesterol: 2.0 mg
- Sodium: 51.1 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 4.6 g
- Protein: 11.1 g