Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is my version of a recipe I encountered while traveling. It was so good that I had to recreate it at home for my family. This is really good served with crusty bread and a nice riesling. Enjoy!

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place portobello mushroom caps into a large resealable plastic bag and pour in balsamic vinegar. Seal the bag and shake several times to coat mushrooms with vinegar; set aside to marinate.

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  • Set an oven rack about 6 inches from broiler's heat source, and preheat oven's broiler.

  • Line a baking sheet with aluminum foil.

  • Cut red and yellow bell peppers in half from top to bottom; remove stems, seeds, and ribs. Place the peppers cut sides down onto the prepared baking sheet.

  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.

  • Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop roasted peppers.

  • Turn oven's temperature to 500 degrees F (260 degrees C).

  • Remove portobello mushroom caps from bag, shake off excess vinegar, and arrange onto a baking sheet.

  • Roast mushrooms until tender and they give off their liquid, 5 to 8 minutes. Remove mushrooms from oven and set aside. Chop mushrooms when cool enough to handle.

  • Fill a large pot with lightly salted water and bring to a boil. Stir in fettuccine and return to a boil. Cook the pasta until tender but still slightly firm, about 8 minutes; drain.

  • Heat olive oil and butter in a large skillet over medium heat until butter has melted; cook and stir asparagus with garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper until asparagus is tender but still bright green, about 3 minutes.

  • Mix portobello mushrooms and roasted peppers into asparagus mixture and toss fettuccine with the vegetables until combined.

Nutrition Facts

320 calories; protein 11.6g; carbohydrates 54.1g; fat 8g; cholesterol 7.6mg; sodium 36.5mg. Full Nutrition
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