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Ingredients
- 10 ounce dry lemon-pepper fettuccine
- 1 Tbsp. extra virgin olive oil
- 1 x red pepper diced
- 6 ounce sliced portobella mushroom caps
- 3 Tbsp. coarsely minced walnuts (3-4)
- 1/2 c. grated parmesan cheese
Directions
- Prepare fettuccine according to the package directions.
- Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add in the pepper and saute/fry for 2 min. Add in the mushrooms and walnuts and continue cooking for 5-10 min or possibly till the vegetables are tender and the walnuts are toasted.
- Toss the fettuccine and mushroom mix in a warmed serving bowl. Grate fresh parmesan cheese over the top and serve immediately.
- Cuisine: "Vegetarian"
- NOTES : okay, portobella fans! you know which flavored fettuccine which cooks so fast this is made for the lemon-pepper flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 3 servings | |
| Calories 158 | |
| Calories from Fat 101 | 64% |
| Total Fat 11.62g | 15% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 260mg | 11% |
| Potassium 370mg | 11% |
| Total Carbs 5.88g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.59g | 2% |
| Protein 8.61g | 14% |
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