Categories: Main Dish, Pasta

Ingredients

• 1 (1 lb) box fettuccine
• 2 tablespoons olive oil
• 1 (10 ounce) package fresh mushrooms, sliced
• 1 -2 garlic clove, minced
• 1 (15 -16 ounce) package refrigerated alfredo sauce
• 1 (10 ounce) package frozen peas
• 1 -2 cup grated romano cheese
• salt, to taste
• fresh ground black pepper, to taste

Directions

1. Cook fettuccine as label directs.

2. While it’s cooking, heat olive oil over medium heat in large saute pan.

3. Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.

4. Add Alfredo sauce and peas to mushroom and garlic; heat through.

5. Add 1 cup Romano cheese; stir to combine.

6. Drain fettuccine.

7. In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.

8. Season with salt and pepper to taste.

9. Serve hot with remaining Romano.

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