Portobello Mushroom Pasta

Adeline ate mushrooms and red peppers tonight! She didn't care too much for the mushrooms (which is fine because that leaves more for me), but she LOVED the peppers.

Ingredients:

1 (16 ounce) package bowtie pasta

2 tablespoons olive oil

3 cloves garlic, minced

1/2 pound chopped portobello mushrooms

1 red bell pepper, diced

1 zucchini, cut into 1/2-inch slices

1/4 cup red wine vinegar

Parmesan cheese

Directions:

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.

3. Stir in red wine vinegar.

4. Toss cooked pasta with mushroom mixture.

5. Top with grated Parmesan cheese. Serve warm.