Spinach Fettuccini w/zucchini, heirloom tomatoes and portobello mushrooms (scallops optional)

Recipe feeds up to 6 people

What you will need:

Black Truffle Oil

Spinach Fettuccini, 12 0z

Shallot, 1 large bulb, small dice

Scallions, 1 bunch, chopped small

Zucchini, 2, medium dice

Yellow Bell peppers, 3

Heirloom tomatoes, 3

Garlic, 4 large cloves

Portobello mushrooms, 3

Vegetable Stock, 1/4 cup

Extra Virgin Olive Oil

Butter

Sea Scallops, 2 lbs (optional)

salt & pepper

Prep & Cooking

For the sauce: 

Roast the peppers on a grill (or in the oven, set to broil w/the rack on the second rung below the burner). Roast until the skin on the peppers is brown on all sides. When peppers are finished, place in a metal bowl and cover with plastic wrap. Set aside to let cool for 30 minutes. (while peppers are cooling, continue making the rest of the recipe). Once peppers have cooled, peel the skins off over the bowl and de-seed (do not wash peppers with water to remove seeds because it will compromise the flavor! Use your fingers!). There will be juice from the peppers at the bottom of the bowl - save it to add to the sauce.

Sauteè two cloves of garlic and 1/3 bunch scallions with 1 Tbsp. butter and 1 Tbsp. olive oil on medium-high heat for 2-3 minutes. Add roasted peppers and sauteè and additional minute. Place contents of pan in a blender and add chicken stock, pepper juice and 2 Tbsp. butter. After the ingredients are blended, return to pan and keep on low heat until ready to serve.

For the rest:

Sauteè zucchini and shallots w/1Tbsp. butter and 2 Tbsp. olive oil. Season with salt and pepper and cook on medium-high heat until zucchini is tender. Add garlic and sauteè and additional minute. Season with salt and pepper (to taste).

In a separate pan, sauteè the portobellos with 2 Tbsp. olive oil and 2 Tbsp. butter on medium-high heat until nicely browned. Season with salt and pepper (to taste). Add mushrooms to the pan of zucchini and shallots. Keep on low heat.

Cook fettuccini until tender and strain. Add pasta to the pan of zucchini, shallots and mushrooms and mix together. Add Heirloom tomatoes and mix.

Plate pasta-vegetable mixture and top with yellow pepper sauce. Garnish with chopped scallions. Slowly drizzle black Truffle oil on top (don't over-do it! too much truffle oil will be over powering and ruin the flavor of the dish!).

*If adding scallops:

Sauteè scallops (sauteè for one minute on each side) on medium-high heat in 1 Tbsp. butter and 1 Tbsp. olive oil. Season with salt and pepper to taste. Top pasta with scallops.

Enjoy,

Your Taste-Buds