Isaacs' Home Recipes Main Sidedish Recipes Peas and Mushroom Alfredo

Peas and Mushroom Alfredo

1 box (1 lb) fettuccine
2 Tbsp olive oil
1 package (10 oz) sliced mushrooms
1 jar (15-16 oz) Alfredo sauce
1 package (10 oz) frozen peas
1-2 cups grated Romano cheese

Cook fettuccine as label directs.
While it's cooking, heat olive oil over medium heat in large saute pan.
Saute 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.
Drain fettuccine.
In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
Season with salt and pepper to taste.
Serve hot with remaining Romano.

* 6 servings

(Good Housekeeping - October 2007)