Lemon Pepper Fettucine with Portabella-Red Pepper Sauce

Lemon Pepper Fettucine with Portabella-Red Pepper Sauce

10 oz. dried lemon-pepper fettucine
1 Tbsp. olive oil
1 red pepper, diced
6 oz. sliced portabella mushrooms
1/4 cup coarsely chopped walnuts
1/2 cup 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
Preparation Time: 15 minutes


Ronda L. Carnicelli (ronda@seasoned.com)
Editor-in-Chief, Seasoned Cooking
http://www.seasoned.com/
More recipes in the February issue

Source:

rec.food.cooking, rec.food.recipes