About the Dish

6 ounces Fettucine
8 ounces Ground Grass-Fed Beef
6 ounces Mixed Mushrooms
1 each Onion
2 ounces Roasted Red Peppers
2 cloves Garlic
2 teaspoons Italian Seasoning
1/2 cup Diced Tomato
2 tablespoons Grated Parmesan
1 ounce Arugula
1 teaspoon PeachDish Salt
Per Serving
Calories 554
Total Fat 14 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 60 mg
Sodium 256 mg
Total Carbohydrates 77 g
Dietary Fiber 6 g
Sugar 10 g
Protein 34 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Read entire recipe before beginning. Rinse and dry fresh herbs and vegetables. Fill a saucepot with about 6 cups water, stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While you are waiting for the pasta water to boil, prepare your mise en place: Discard any tough mushroom stems, and roughly chop mushroom caps and tender stems. Peel and dice onion. Peel and mince garlic. Cut red peppers into thin, 2-inch-long strips.
When the pasta water is boiling rapidly, add pasta, stirring to prevent sticking. Cook until pasta is tender but not mushy, 5-6 minutes. Remove and reserve 1 cup pasta cooking water.
While pasta is cooking, place a large sauté pan over high heat. Add 1 teaspoon olive oil. When oil is shimmering add ground beef in small pieces. Cook without stirring until browned on bottom, 3-4 minutes. Turn pieces, and brown on second side, 2-3 minutes.
Add mushrooms and onion, and cook, stirring occasionally, until onion is translucent, 5-6 minutes. When the pasta is finished cooking drain it in colander, but do not rinse.
Stir in red peppers, garlic, spice blend, tomatoes with liquid and 1 cup reserved pasta cooking water. Reduce heat to low, and simmer 10 minutes, stirring occasionally.
Add pasta to sauce, and stir to incorporate.
Remove sauce from heat. Stir in Parmesan and arugula. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta and sauce between 2 bowls. Enjoy!