Recipes Portobello Mushroom Pasta 3.9 (46) 37 Reviews 4 Photos A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too! Recipe by Patrica Garcia Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 (16 ounce) package farfalle pasta 2 tablespoons olive oil 3 cloves garlic, minced ½ pound chopped portabello mushrooms 1 red bell pepper, diced 1 zucchini, cut into 1/2-inch slices ¼ cup red wine vinegar 2 tablespoons grated Parmesan cheese Directions In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm. I Made It Print Nutrition Facts (per serving) 508 Calories 10g Fat 89g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 508 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 2mg 1% Sodium 56mg 2% Total Carbohydrate 89g 32% Dietary Fiber 6g 21% Total Sugars 7g Protein 18g Vitamin C 47mg 236% Calcium 70mg 5% Iron 4mg 23% Potassium 688mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved