Whole Wheat Fettuccine with Chili-Garlic Sauce and

Name: Whole Wheat Fettuccine with Chili-Garlic Sauce and Portobello Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Whole Wheat Fettuccine, Or Long Pasta Of Your Choice; 1/2 cups Grape Tomatoes, Halved; 1- 1/2 Tablespoon Olive Oil; 1/2 teaspoons Crushed Red Pepper Flakes (use Less To Lower Spice Level); 4 cloves Garlic, Thinly Sliced; 1 can (15 Oz. Size) Tomato Sauce; 1/2 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)

Servings: persons

1
Bring a large pot of water to boil, add pasta and cook according to package instructions for al dente, about 7-9 minutes.
2
While the pasta is cooking, spray a large skillet with non-stick cooking spray and heat over medium-high heat.
3
Arrange halved grape tomatoes in the skillet, cut-side down and cook 1 to 1 1/2 minutes or until slightly brown and softened.
4
Remove from skillet, transfer to a bowl and set aside.
5
In the same skillet, heat olive oil over low heat.
6
Add crushed red pepper flakes and garlic and cook until fragrant, about 3-5 minutes.
7
Make sure to leave this on low heat and swirl the pan so you do not burn the garlic.
8
Next add the tomato sauce and salt and stir.
9
Bring to a simmer, stirring occasionally.
10
While the sauce is simmering, the pasta should be finished cooking, so drain it and set aside.
11
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.
12
Set aside.
13
Once the sauce has thickened, add spinach, pasta and cheese.
14
Toss with tongs until well coated.
15
To serve: Add mixed pasta to a bowl, add grape tomatoes along outer edge of the bowl and top with sliced portobello mushroom.
16
Sprinkle more cheese on top if desired.
17
Recipe adapted from Cooking Light.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces, weight Whole Wheat Fettuccine, Or Long Pasta Of Your Choice, 1/2 cups Grape Tomatoes, Halved, 1- 1/2 Tablespoon Olive Oil, 1/2 teaspoons Crushed Red Pepper Flakes (use Less To Lower Spice Level), and more.

Yes, Whole Wheat Fettuccine with Chili-Garlic Sauce and Portobello Steaks falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Wheat Fettuccine with Chili-Garlic Sauce and Portobello Steaks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions