Roasted Portobello Mushroom Fettuccine Recipe
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Fettuccine pasta is tossed with fresh asparagus, roasted red and yellow peppers, and portobello mushrooms for a pasta dish with bright colors and flavors.
4.3
26 Rating -
Rate
Vegdiet
55minstotal
25minsPrep
30minsCook
55m.total
25m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Portobello Mushroom Fettuccine Recipe
- 1 Portobello Mushroom Caps
- 0.06 cup Balsamic vinegar
- 1/4 Red Bell Pepper
- 1/4 Yellow Bell Pepper
- 2 ounce Uncooked fettuccine pasta
- 1/4 tablespoon Olive oil
- 1/4 tablespoon Butter
- 1/4 inch 0.25 pound fresh asparagus, trimmed and cut into -s
- 1/4 Clove garlic, minced
- 1/4 teaspoon Italian herb seasoning
- 1/4 pinch Crushed red pepper flakes, or to taste
Nutrition
value
value
371
calories per serving
7 g Fat24 g Protein72 g Carbs37 g FiberOther
Current Totals
- Fat7g
- Protein24g
- Carbs72g
- Fiber37g
MacroNutrients
- Carbs72g
- Protein24g
- Fiber37g
Fats
- Fat7g
Vitamins & Minerals
- Calcium27mg
- Iron9mg
- Vitamin A244mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B950mcg
- Vitamin B120mcg
- Vitamin C92mg
- Vitamin E< 1mg
- Copper3mcg
- Magnesium155mg
- Manganese< 1mg
- Phosphorus719mg
- Selenium< 1mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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