Chef Georgia Fields, Foodservice Manager
University Club of Notre Dame
Yield: 6 portions
Portobello mushrooms 6
Olive oil 2/3 cup
Garlic cloves, minced 2
Dried thyme 1 tablespoon
Dried oregano 1 tablespoon
Balsamic vinegar 1/4 cup
Salt, pepper to taste
Fresh spinach, cleaned, stemmed 1 lb.
Carrots, shredded 2 cups
Celery, sliced 1 cup
Green peas, fresh or frozen 2 cups
Canned roasted red pepper strips 3
Cooked fettuccine 6 cups
Pine nuts, toasted 6 ounces
Fresh oregano sprigs 6
Fresh parsley, chopped 1 tablespoon
Slice mushrooms into 1/4-in.-thick slices; saute until golden brown and softened; remove. Saute garlic until lightly browned, about 1 minute; remove.
Sprinkle mushrooms with thyme, oregano, vinegar, salt and pepper; set aside.
Saute spinach, carrots, celery, peas and peppers individually until just cooked.
Portion hot pasta among 6 plates; top with vegetable mixture. Garnish with pine nuts, oregano sprigs and chopped parsley. Serve immediately.