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Portobello Mushroom Pasta
- 1 (16 ounce) package farfalle pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 pound chopped portabello mushrooms
- 1 red bell pepper, diced
- 1 zucchini, cut into 1/2-inch slices
- 1/4 cup red wine vinegar
- 2 tablespoons grated Parmesan cheese
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 10.3g|
|Saturated Fat 1.9g|
|Total Carbohydrate 88.8g|
|Dietary Fiber 5.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|