Fettuccine with Portobello Mushrooms and Spinach

Yield: 6 portions

Portobello mushrooms – 6
Olive oil – 2/3 cup
Garlic cloves, minced – 2
Dried thyme – 1 Tbsp.
Dried oregano – 1 Tbsp.
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 oz.
Fresh oregano sprigs -6
Fresh parsley, chopped -1 Tbsp.

Method:

1. Slice mushrooms into 1/4-in.-thick slices; saute until golden brown and softened; remove. Saute garlic until lightly browned, about 1 minute; remove.
2. Sprinkle mushrooms with thyme, oregano, vinegar, salt and pepper; set aside.
3. Saute spinach, carrots, celery, peas and peppers individually until just cooked.
4. Portion hot pasta among 6 plates; top with vegetable mixture. Garnish with pine nuts, oregano sprigs and chopped parsley. Serve immediately.