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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Portabella Pasta Recipe

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This recipe for Portabella Pasta is from The Sandberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
1 T. garlic - minced
1/2 lb. Portobello mushrooms, cubed into bite size pieces
1 red pepper, seeded and cubed
1 med. zucchini, sliced in 1/2 circles
1 T. red wine vinegar
1 lb. box with bow-tie pasta
Grated parmesan cheese
Directions:
Directions:
Heat a large pot of salted water to boil. In a large non-stick skillet over medium heat, heat the oil. Sauté garlic, mushrooms, pepper and zucchini until soft, about 10 minutes. Stir often. Add vinegar. Meanwhile, cook the pasta. Reserve 1/2 cup of the pasta water. Drain the pasta. In a large bowl, mix the pasta with the mushroom mixture. Add as much reserved pasta water as necessary. Toss with Parmesan Cheese.
Number Of Servings:
Number Of Servings:
4

 

 

 

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