1.Heat a pot of water to boiling. In a non-stick skillet over medium heat, heat the oil. Saute garlic, mushrooms, pepper and zucchini until soft; about 10 minutes. Stir often. Add vinegar.
3. Meanwhile, cook the pasta in boiling water and drain, reserving 1/2 cup of the pasta water.
4. In a large bowl, mix the pasta with the mushroom mixture. Add as much reserved pasta water as needed to moisten. Toss with Parmesan cheese and serve.
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