12 ounces Fettuccini
3 bell peppers (red, yellow, and orange)
1 small zucchini
1/4 pound Crimini mushrooms
1 medium red onion
4 cloves garlic
1 tablespoon Balsamic vinegar
1/4 cup white wine
1/2 teaspoon oregano
4 tablespoons butter
2 tablespoons olive oil


Julienne the peppers and zucchini.� Thinly slice the mushrooms, and onion and lightly saut� them in the oil with the peppers and zucchini.  Add in the garlic cloves (crushed and minced), balsamic vinegar, oregano, butter, and wine.�� Reduce the heat and allow to simmer to reduce the liquids by 1/5.

Cook the pasta in vigorously boiling water, slightly salted with the olive oil added. Drain the pasta slightly before al dente. Place the pasta into the vegetable mixture and fold coating it evenly.

This is an excellent side dish and can even be served as a main course for a meatless meal.

Yield: 4-6 servings