Dinner: Pasta with sautéed portabello caps, sweet onion, and green pepper

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Unfortunately there are no prep photos, but I first sautéed two large portabello caps from the market until nearly cooked.  I then added a sliced sweet onion and sautéed until just cooked, but still crunchy.  Next, I added a sliced green pepper, and turned the heat on low.  To this I added about a cup of whole milk and 3 cloves of crushed garlic, and let it simmer as the pasta was cooking.  Then I added the pasta and a good helping of fresh ground pepper.

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A good helping of parmesan tops it off after serving.

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