Recipe Archives->Pasta->Fettucine Lemon 02

Lemon Pepper Fettucine with Portabella-Red Pepper Sauce
  
10 oz. dried lemon-pepper fettucine
1 T. olive oil
1 red pepper, diced
6 oz. sliced portabella mushrooms
1/4 c coarsely chopped walnuts
1/2 c grated parmesan cheese
 
Prepare fettucine according to the package directions.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat.
Add the pepper and saute for 2 minutes. Add the mushrooms and
walnuts and continue cooking for 5-10 minutes or until the vegetables
are tender and the walnuts are toasted.

Toss the fettucine and mushroom mixture in a warmed serving bowl.
Grate fresh parmesan cheese over the top and serve immediately.

Yields: 2 servings

Printable version: fettucine-lemon02.txt.