Lemon Pepper Fettucine with Portabella-Red Pepper Sauce

If lemon-pepper fettucine is unavailable, use your another variety in its place.
  • 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
  • Preparation Time: 15 minutes
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