From ronda_news@seasoned.com Tue Jan 30 12:52:35 2001 Date: 29 Jan 2001 20:36:54 -0700 From: "Ronda L. Carnicelli" Newsgroups: rec.food.recipes Subject: Lemon Pepper Fettucine with Portabella-Red Pepper Sauce Followup-To: rec.food.cooking, rec.food.recipes 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 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.