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.
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.