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Lemon Pepper Fettucine with Portabella red Pepper Sauce

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Ingredients
  • 10 oz.s dried lemon-pepper fettucine
  • 1 T. olive oil
  • 1 red pepper, diced
  • 6 oz.s sliced portabella mushrooms
  • 1/4 c coarsely chopped walnuts
  • 1/2 c grated parmesan cheese
Instructions

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

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