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Whole Wheat Fettuccine with Chili-Garlic Sauce and Portobello “Steaks”

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A robust bowl of whole wheat pasta, seared tomatoes and fresh spinach tossed in a chili-garlic sauce, then topped with sliced portobello “steaks.”

Ingredients

  • 8 ounces, weight Whole Wheat Fettuccine, Or Long Pasta Of Your Choice
  • ½ cups Grape Tomatoes, Halved
  • 1-½ Tablespoon Olive Oil
  • ½ teaspoons Crushed Red Pepper Flakes (use Less To Lower Spice Level)
  • 4 cloves Garlic, Thinly Sliced
  • 1 can (15 Oz. Size) Tomato Sauce
  • ½ teaspoons Salt
  • 4 whole Portobello Caps, Wiped Clean, De-stemmed And Gills Scraped Out
  • 3 cups Fresh Baby Spinach, Washed And Dried
  • 2 ounces, weight Part-skim Shredded Mozzarella Cheese (or Similar Low-fat Cheese)

Preparation

Bring a large pot of water to boil, add pasta and cook according to package instructions for al dente, about 7-9 minutes.

While the pasta is cooking, spray a large skillet with non-stick cooking spray and heat over medium-high heat. Arrange halved grape tomatoes in the skillet, cut-side down and cook 1 to 1 1/2 minutes or until slightly brown and softened. Remove from skillet, transfer to a bowl and set aside.

In the same skillet, heat olive oil over low heat. Add crushed red pepper flakes and garlic and cook until fragrant, about 3-5 minutes. Make sure to leave this on low heat and swirl the pan so you do not burn the garlic. Next add the tomato sauce and salt and stir. Bring to a simmer, stirring occasionally.

While the sauce is simmering, the pasta should be finished cooking, so drain it and set aside.

In a separate pan or grill pan over medium-high heat, heat and cook the mushroom caps until charred and grill marks appear on both sides. Set aside.

Once the sauce has thickened, add spinach, pasta and cheese. Toss with tongs until well coated.

To serve: Add mixed pasta to a bowl, add grape tomatoes along outer edge of the bowl and top with sliced portobello mushroom. Sprinkle more cheese on top if desired.

Recipe adapted from Cooking Light.

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hiswife on 2.3.2014

This was very good. We only used two portabellos, but made the rest of the recipe in whole. There was none left over. I don’t think it would have been enough pasta for four pasta lovers.

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