Fresh Mushroom Fettuccine

 

8

ounces uncooked fettuccine

3

cups sliced mushrooms (1/2 pound)

1/4

cup chopped fresh parsley

1/4

cup freshly grated Parmesan cheese

1/4

cup red wine vinegar

1/4

cup olive or vegetable oil

2

teaspoons chopped fresh rosemary leaves

1/2

teaspoon freshly ground pepper

1/4

teaspoon salt

1

clove garlic, finely chopped

• 1 Cook and drain fettuccine as directed on package; return to pan.
• 2 Add remaining ingredients; toss until fettuccine is coated with oil.