Ingredients

8 oz. vegetable flavored fettuccini, or any pasta
3 Tbsp. virgin olive oil
2 large garlic cloves, minced
3/4 lb. fresh mushrooms, sliced
1/4 C. dry white wine
2 Tbsp. fresh lemon juice
1/4 to 1/2 tsp. hot pepper flakes
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chopped fresh parsley

Cooking Instructions

Bring a large kettle of water to a boil and cook pasta until at dente, 10 to 12 minutes. Drain in a colander and set aside. Meanwhile, in a large nonstick skillet, heat 1 tsp. of the oil and cook garlic about 1 minute. Add mushrooms and cook, stirring, about 5 minutes. Add wine, lemon juice, hot pepper flakes and salt. Bring to a simmer and cook about 10 minutes until wine has evaporated. Stir in remaining oil, pepper and parsley. Remove from heat. Add pasta to sauce in skillet; toss. Reheat over low heat.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)