Sara Evanss Peas & Mushroom Alfredo
1 box (1 lb.) fettuccine
2 Tbsp. olive oil
1 pkg. (10 oz.) sliced mushrooms
1 jar (15 to 16 oz.) Alfredo sauce
1 pkg. (10 oz.) frozen peas
1 to 2 c. grated Romano cheese
Cook fettuccine as label directs. While its cooking, heat olive oil over
medium heat in large sauté pan. Sauté mushrooms in olive oil until juices
evaporate and mushrooms are lightly browned. Add Alfredo sauce and peas to
mushrooms; heat through. Add 1 cup Romano cheese; stir to combine.
2. Drain fettuccine. In large mixing bowl, toss fettuccine and Alfredo-sauce
mixture. Season with salt and pepper to taste. Serve hot with remaining Romano
cheese.
Makes 6 servings.
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