Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil.
Provided by Phil Smith
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
- While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring.
- Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.
Nutrition Facts : Calories 563.8 calories, Carbohydrate 91.4 g, Cholesterol 15.5 mg, Fat 13.7 g, Fiber 5.8 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 195.9 mg, Sugar 8.1 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love