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Lemon Pepper Fettucine with Portabella Red Pepper Sauce


10 oz. dried lemon-pepper fettucine
1 tablespoon 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 sauté 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




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