Roasted Strawberry Caprese Fettuccine with a Red Wine Balsamic Reduction

The recipe Roasted Strawberry Caprese Fettuccine with a Red Wine Balsamic Reduction can be made in about 45 minutes. For $2.72 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 848 calories, 22g of protein, and 34g of fat. This recipe serves 4. It works well as an affordable main course for Mother's Day. 11 person were glad they tried this recipe. It is brought to you by Life as a Strawberry. A mixture of balsamic vinegar, yellow tomatoes, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Filet Mignon In Red Wine Balsamic Reduction, Roasted Asparagus Caprese Melts with Balsamic Reduction and Fried Egg, and Roasted Wild Mushrooms in Red-Wine Reduction are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Hull the strawberries and slice them lengthwise. Spread them out in a single layer on a baking sheet. Drizzle berries with olive oil and sprinkle with salt and pepper. Roast berries at 350 for 30 minutes, until you start to smell their sweetness and they’ve released some of their juices. Remove from the oven and let cool for thirty minutes.Toss roasted strawberries into a food processor with salt, pepper, and the flour. Pulse to combine, until the strawberries have been obliterated and the flour has turned a nice shade of pink.Add eggs one at a time and pulse to combine in between each addition. Turn the processor off and test the mixture – it should hold together when you pinch it and be damp (but not sticky) to the touch. If it’s too mealy, stream in more olive oil a teaspoon or so at a time (with the processor running) until the dough reaches the desired consistency. If it doesn’t come all the way together in a ball in the food processor, that’s ok! Just knead it together with your hands on a floured surface.When the dough is ready, cut it into palm-sized portions and run it through a pasta roller (you can also roll it by hand, but I love love love my electric pasta rollers). I rolled mine fairly thick – a #3 on my roller.Once your pasta is rolled into sheets, run it through a fettuccine attachment on your pasta roller (or, cut it into strips by hand with a sharp knife!)Use the pasta immediately or store in the fridge for up to a week. It also freezes really well if you want to save it for a later date!Combine wine and balsamic vinegar in a small saucepan and bring to a simmer. Simmer over medium heat until liquid has reduced to a thick, syrupy consistency (10-20 minutes, depending on the depth of your saucepan). I like to do this while the pasta cooks.Cook the fettuccine in very salty boiling water for 6-8 minutes until it has puffed up slightly and is cooked through.Drain pasta and toss with olive oil, basil, tomatoes, salt and pepper.Drizzle red wine and balsamic reduction over pasta and garnish with extra basil. Serve immediately.

 

Step by step:

1. Hull the strawberries and slice them lengthwise.

2. Spread them out in a single layer on a baking sheet.

3. Drizzle berries with olive oil and sprinkle with salt and pepper. Roast berries at 350 for 30 minutes, until you start to smell their sweetness and they’ve released some of their juices.

4. Remove from the oven and let cool for thirty minutes.Toss roasted strawberries into a food processor with salt, pepper, and the flour. Pulse to combine, until the strawberries have been obliterated and the flour has turned a nice shade of pink.

5. Add eggs one at a time and pulse to combine in between each addition. Turn the processor off and test the mixture – it should hold together when you pinch it and be damp (but not sticky) to the touch. If it’s too mealy, stream in more olive oil a teaspoon or so at a time (with the processor running) until the dough reaches the desired consistency. If it doesn’t come all the way together in a ball in the food processor, that’s ok! Just knead it together with your hands on a floured surface.When the dough is ready, cut it into palm-sized portions and run it through a pasta roller (you can also roll it by hand, but I love love love my electric pasta rollers). I rolled mine fairly thick – a #3 on my roller.Once your pasta is rolled into sheets, run it through a fettuccine attachment on your pasta roller (or, cut it into strips by hand with a sharp knife!)Use the pasta immediately or store in the fridge for up to a week. It also freezes really well if you want to save it for a later date!

6. Combine wine and balsamic vinegar in a small saucepan and bring to a simmer. Simmer over medium heat until liquid has reduced to a thick, syrupy consistency (10-20 minutes, depending on the depth of your saucepan). I like to do this while the pasta cooks.Cook the fettuccine in very salty boiling water for 6-8 minutes until it has puffed up slightly and is cooked through.

7. Drain pasta and toss with olive oil, basil, tomatoes, salt and pepper.

8. Drizzle red wine and balsamic reduction over pasta and garnish with extra basil.

9. Serve immediately.

Nutrition Information:

covered percent of daily need