Vegan Garlic Butter Zucchini and Portobello over Pasta

Garlic Butter Zucchini

 and 

Portobello Mushrooms over Pasta

Ingredients:

1/2 - Large Zucchini (chopped into 1/2" pieces with skin on)

6 - Medium  Portobello Mushrooms

1/2 - Cup of Earth balance  Butter

3 - Tbsp Minced Garlic 

1 - Pound Pasta (Your Preference) Tonight Rigatoni 

Side Dishes

Grilled Buffalo Portobello's

7 - Medium Portobello Mushrooms (Sliced thick Pieces long ways)

Marinate in one gallon zip lock bag. The franks, Soy sauce and the Lime juice(For about 1/2 to1 hour)

1/2 - 1 Cup of Franks original Red Hot 

1/3 - Cup of Soy Sauce

2 - Tbsp Lime Juice

Grilled Sliced Zucchini

12 - Slices of Zucchini (Sliced about 1/2 inch thick with skin on)Dipped in olive oil 

1/4 - Cup Olive Oil

Black Pepper

Onion Powder

Garlic Powder

Prep Time 10 Minutes

Cook Time 20 to 25 Minutes

Heat 1/3 cup of olive oil in frying pan.

Put in zucchini and cook until zucchini starts to soften up 

Add the Portobello Mushrooms for about 5 Minutes and add butter and 

minced garlic mix together turn down heat and stir so it don't stick.

turn heat on low.

Boil water for pasta tonight was Rigatoni 

add pasta to boiling water and cook until tender.

Out on the grill put you marinated portobello strips on preheated grill

Place the sliced Zucchini on grill and sprinkle with garlic powder, onion powder

and black pepper cook until the down side starts to brown and flip

and repeat with garlic onion and black pepper. keep flipping zucchini and mushrooms until they 

start to char not burn just blacken.

Dinner is Served