10 ounce dried lemon-pepper fettucine
1 tablespoon olive oil
1 red pepper, diced
6 ounce 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