Portobello Mushroom Pasta


A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too!

4 servings


  • 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


  1. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.

  2. 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.

  3. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.

Nutrition Facts (per serving)

508 Calories
10g Fat
89g Carbs
18g Protein
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.