|2 servings||calories per servings 500||protein serving 32 g||carbs per serving 58 g||total fat per serving 17 g|
What’s more satisfying than a warm and filling pasta dish? Fettuccine gets a double hit of savory flavor with the combination of grass-fed ground beef and mushrooms, while roasted red peppers and spicy greens add a touch of zing to bolster those bold flavors. A welcome touch of heat comes from a spice blend made with dried herbs and crushed red pepper, while Parmesan cheese - stirred in right at the last minute - adds an extra layer of richness to every bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||6 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Discard any tough mushroom stems. Roughly chop tender stems and caps.
• Peel and dice onion.
• Peel and mince garlic.
• Thinly slice roasted pepper.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes.
• Reserve 1 cup cooking liquid.
• Drain pasta.
While pasta cooks:
• Place a large sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, 3-4 minutes.
• Turn beef. Cook, stirring, until browned all over, 2-3 minutes.
Add mushroom and onion. Cook, stirring occasionally, until onion is translucent, 5-6 minutes.
Stir in roasted pepper, garlic, spice blend (using the full amount will yield a somewhat spicy dish; use less if you prefer), tomatoes with liquid and reserved 1 cup cooking liquid. Reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a sauce consistency, about 5 minutes.
Stir in pasta.
• Remove pan from heat.
• Stir in Parmesan and spicy greens. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta mixture between 2 bowls. Enjoy!
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.Learn More...