FETTUCCINI WITH MUSHROOMS, PEAS AND LEMON

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Fettuccini With Mushrooms, Peas and Lemon image

Simple, easy and delicious. Lemon and pasta are a great combination and this can be created really quickly. One of my favourite pasta recipes and an excellent vegetarian choice.

Provided by Kate in Katoomba

Categories     < 30 Mins

Time 20m

Yield 5 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
2 cloves garlic, chopped finely
2 small red chilies, sliced
500 g flat mushrooms, sliced thinly
1/2 lemon, juice of
1/2 lemon, zest of
1 cup fresh or frozen baby peas, cooked
salt & freshly ground black pepper
500 g fettuccine pasta
55 g unsalted butter
50 g fresh parmesan cheese, grated,plus
extra grated fresh parmesan cheese, for serving
2 tablespoons chopped parsley

Steps:

  • Heat the oil in a pan, add the garlic and chillies and cook for 2 minutes.
  • Add the mushrooms and cook for a further 5 minutes until the mushrooms are soft.
  • Add the lemon juice, zest and peas and turn off the heat.
  • Season with salt and pepper to taste.
  • Meanwhile, cook the pasta in boiling, salted water until'al dente', drain, then add the butter and the parmesan.
  • Toss the mushroom mixture through the pasta, then add the parsley.
  • Serve hot with extra cheese.

Nutrition Facts : Calories 529.7, Fat 22.6, SaturatedFat 8.9, Cholesterol 105.5, Sodium 187.6, Carbohydrate 63.8, Fiber 2.5, Sugar 3.8, Protein 19.4

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